Balancing aroma development and chemical safety in smoked chicken breast: Effects of smoking duration on aroma compounds, hazardous compounds, and precursors.
- DOI
- 10.1016/j.foodchem.2026.151597
- Published
- 2026 Oct 16
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151597,
title = {Balancing aroma development and chemical safety in smoked chicken breast: Effects of smoking duration on aroma compounds, hazardous compounds, and precursors.},
author = {Shi H and Gao R and Liu H and Li S and Wang Z and Zhang D and Zhang C},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151597},
url = {https://doi.org/10.1016/j.foodchem.2026.151597}
}RIS
TY - JOUR TI - Balancing aroma development and chemical safety in smoked chicken breast: Effects of smoking duration on aroma compounds, hazardous compounds, and precursors. AU - Shi H AU - Gao R AU - Liu H AU - Li S AU - Wang Z AU - Zhang D AU - Zhang C PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151597 UR - https://doi.org/10.1016/j.foodchem.2026.151597 ER -
APA
H, S., R, G., H, L., S, L., Z, W., D, Z., & C, Z. (2026). Balancing aroma development and chemical safety in smoked chicken breast: Effects of smoking duration on aroma compounds, hazardous compounds, and precursors.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151597
Source records
- pubmed · retrieved 2026-11-10T20:02:19.456Z