Showing 1 - 2 results of 2 for search '"Chicken soup"', query time: 0.02s Refine Results
  1. 1
    Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup

    Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup by Haining Guan, Xiaojun Xu, Chunmei Feng, Yanli Tian, Dengyong Liu, Xiaoqin Diao

    Published 2024-02-01
    Subjects: “…chicken soup…”
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  2. 2
    Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup

    Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup by Ziyan Yue, Qiuyu Yu, Yuchen Qin, Yuchun He, Jiali Liu, Yingchun Zhu

    Published 2025-01-01
    Subjects: “…Chicken soup…”
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