Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods
Chicken meatballs are well received by consumers. This study evaluated the physicochemical properties and sensory attributes of Lueyang black-bone chicken meatballs prepared via three different cooking methods—steaming, boiling, and frying—and further analyzed their volatile compound profiles via ga...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Frontiers Media S.A.
2025-07-01
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| Series: | Frontiers in Nutrition |
| Assuntos: | |
| Acceso en liña: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1629738/full |
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