HIGHLIGHTS
- who: Yingchun Zhu from the Zhejiang Gongshang University, China have published the research work: Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup, in the Journal: (JOURNAL)
- how: The results indicated that CP chicken soup has the superb physical properties. The sensory evaluation results are presented in Figure 3 among the three chicken soups revealing that cooking modes significantly affected the chicken soup sensory. The study also found that the main PUFAs were C182n6 C183 C204n6 which was supported by the research of Zhang et_al their study on the lipidomics . . .
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