Relationships Between Maillard Reaction Products, Browning Intensity, Substrate Contents, and Physicochemical Characteristics in Raw and Cooked Broiler and Japanese <i>jidori</i> Chicken Breast Meat

Shohei Murata, Issei Yokoyama, Naoya Ogawa, Kentaro Takahama

Open source

DOI: 10.1111/asj.70228
Published: 2026-01
Container: Animal Science Journal
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/asj.70228,
  title = {Relationships Between Maillard Reaction Products, Browning Intensity, Substrate Contents, and Physicochemical Characteristics in Raw and Cooked Broiler and Japanese
                    <i>jidori</i>
                    Chicken Breast Meat},
  author = {Shohei Murata and Issei Yokoyama and Naoya Ogawa and Kentaro Takahama},
  year = {2026},
  journal = {Animal Science Journal},
  doi = {10.1111/asj.70228},
  url = {https://doi.org/10.1111/asj.70228}
}

RIS

TY  - JOUR
TI  - Relationships Between Maillard Reaction Products, Browning Intensity, Substrate Contents, and Physicochemical Characteristics in Raw and Cooked Broiler and Japanese
                    <i>jidori</i>
                    Chicken Breast Meat
AU  - Shohei Murata
AU  - Issei Yokoyama
AU  - Naoya Ogawa
AU  - Kentaro Takahama
PY  - 2026
JO  - Animal Science Journal
DO  - 10.1111/asj.70228
UR  - https://doi.org/10.1111/asj.70228
ER  -

APA

Murata, S., Yokoyama, I., Ogawa, N., & Takahama, K. (2026). Relationships Between Maillard Reaction Products, Browning Intensity, Substrate Contents, and Physicochemical Characteristics in Raw and Cooked Broiler and Japanese <i>jidori</i> Chicken Breast Meat. Animal Science Journal. https://doi.org/10.1111/asj.70228

Source records

crossref · retrieved 2026-09-26T15:45:25.167Z