Enhancement of characteristic aroma in steam-assisted air-fried chicken drumsticks by supplementing environmental oxygen.
- DOI
- 10.1016/j.foodres.2026.120320
- Published
- 2026 Nov 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120320,
title = {Enhancement of characteristic aroma in steam-assisted air-fried chicken drumsticks by supplementing environmental oxygen.},
author = {Ding K and Wang X and Hou Y and Xia S and Wang X and Li J and Bao T and Zhao N and Hayat K and Hussain S},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120320},
url = {https://doi.org/10.1016/j.foodres.2026.120320}
}RIS
TY - JOUR TI - Enhancement of characteristic aroma in steam-assisted air-fried chicken drumsticks by supplementing environmental oxygen. AU - Ding K AU - Wang X AU - Hou Y AU - Xia S AU - Wang X AU - Li J AU - Bao T AU - Zhao N AU - Hayat K AU - Hussain S PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120320 UR - https://doi.org/10.1016/j.foodres.2026.120320 ER -
APA
K, D., X, W., Y, H., S, X., X, W., J, L., T, B., N, Z., K, H., & S, H. (2026). Enhancement of characteristic aroma in steam-assisted air-fried chicken drumsticks by supplementing environmental oxygen.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120320
Source records
- pubmed · retrieved 2026-09-27T06:23:28.083Z