Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking Process
Chicken with <i>Armillaria mellea</i> prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial. In this study, chicken and <i>Armillaria mellea</i> were pressure-cooked for different amou...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/1/83 |
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