Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment
Yunzi Feng(South China University of Technology), Mouming Zhao(South China University of Technology), Lin Zheng(Xi’an Jiaotong-Liverpool University), Zuobing Xiao(Shanghai Institute of Technology), Xiong Fu(South China University of Technology), Yu Cai(South China University of Technology)
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