Why Does Braising Enhance the Aroma Profile of Xinjiang Braised–Roasted Chicken? Insights into Precursor Conversion and Aroma Formation Pathways

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Publication date: 30 April 2026

Source: Food Research International, Volume 230

Author(s): Ke Bi, Yue Liu, Dong Han, Xinwei Li, Yinfeng Lei, Hong Pan, Ping Yang, Chunhui Zhang, Marie-laure Fauconnier

Publication date: 30 April 2026Source: Food Research International, Volume 230Author(s): Ke Bi, Yue Liu, Dong Han, Xinwei Li, Yinfeng Lei, Hong Pan, Ping Yang, Chunhui Zhang, Marie-laure Fauconnier Read More