Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking.
- Resource Type
- Article
- Source
- Foods; Feb2024, Vol. 13 Issue 3, p410, 15p
- Subject
CHICKEN as food FLAVOR INTERFACIAL tension SKELETON CONTACT angle EMULSIONS OLIGOPEPTIDES - Language
- ISSN
- 23048158