Article Versions Notes

Shi H, Cao L, Bai Y, Wang Y, Liu S, Chen L, Zhao J, Meng S, Li J. Evolution of Physicochemical Properties and Volatile Organic Compound Profiles in Pre-Cooked Braised Chicken During Storage. Foods. 2026; 15(1):91. https://doi.org/10.3390/foods15010091

Shi, Hewei, Lichuang Cao, Yaxin Bai, Yu Wang, Sihao Liu, Lishui Chen, Jiansheng Zhao, Shaohua Meng, and Junguang Li. 2026. "Evolution of Physicochemical Properties and Volatile Organic Compound Profiles in Pre-Cooked Braised Chicken During Storage" Foods 15, no. 1: 91. https://doi.org/10.3390/foods15010091

Shi, H., Cao, L., Bai, Y., Wang, Y., Liu, S., Chen, L., Zhao, J., Meng, S., & Li, J. (2026). Evolution of Physicochemical Properties and Volatile Organic Compound Profiles in Pre-Cooked Braised Chicken During Storage. Foods, 15(1), 91. https://doi.org/10.3390/foods15010091