Molecule Structural and Dynamic Properties Reveal the Release Rate of Odor-Active Compounds in Stewed Chicken.

Yue Liu, Kangyu Wang, Ke Bi, Lina Xu, Prince Chisoro, Fei Pan, Ping Yang,Chunhui Zhang,Imre Blank

Journal of agricultural and food chemistry（2025）

Cited 0|Views3

AI Read Science

Must-Reading Tree

Example

Generate MRT to find the research sequence of this paper

Chat Paper

Summary is being generated by the instructions you defined