Comparative characterization of volatile flavor profiles and quality attributes of laboratory-prepared and commercial braised chicken feet using a multi-analytical approach.

Zhang Z, Xie H, An Y, Meng Z, Li M, Wang L, Chen L

Open source

DOI
10.1016/j.fochx.2026.104683
Published
2026 Dec
Container
Food chemistry: X
Publisher
Not recorded
Open access
yes

Credibility signals

uncertain Score 53/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

Show all credibility signals

Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2026.104683,
  title = {Comparative characterization of volatile flavor profiles and quality attributes of laboratory-prepared and commercial braised chicken feet using a multi-analytical approach.},
  author = {Zhang Z and Xie H and An Y and Meng Z and Li M and Wang L and Chen L},
  year = {2026},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2026.104683},
  url = {https://doi.org/10.1016/j.fochx.2026.104683}
}

RIS

TY  - JOUR
TI  - Comparative characterization of volatile flavor profiles and quality attributes of laboratory-prepared and commercial braised chicken feet using a multi-analytical approach.
AU  - Zhang Z
AU  - Xie H
AU  - An Y
AU  - Meng Z
AU  - Li M
AU  - Wang L
AU  - Chen L
PY  - 2026
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104683
UR  - https://doi.org/10.1016/j.fochx.2026.104683
ER  -

APA

Z, Z., H, X., Y, A., Z, M., M, L., L, W., & L, C. (2026). Comparative characterization of volatile flavor profiles and quality attributes of laboratory-prepared and commercial braised chicken feet using a multi-analytical approach.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104683

Source records