Effect of Fatty Acids Profile with Thermal Oxidation of Chicken Fat on Characteristic Aroma of Chicken Flavors Assessed by Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis

Agaricus blazei

Immune support

SpeciesAlmond Mushroom, ABM

JournalFood Science and Technology Research

Year2016

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Agaricus blazei in Food Science and Technology Research in 2016. MycoData maps the paper to immune support based on its title, species context, article metadata, and study classification.

Citation

Yunwei Niu Minling Wu Zuobing Xiao Feng Chen Jiancai Zhu Guangyong Zhu (2016). Effect of Fatty Acids Profile with Thermal Oxidation of Chicken Fat on Characteristic Aroma of Chicken Flavors Assessed by Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis. Food Science and Technology Research https://doi.org/10.3136/fstr.22.245

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