Study on volatile aroma compounds in donkey broths of different stewing time

Wang, SQ; Liu, HY; Xie, T; Zhang, N; Sun, J; Chen, HT; Sun, BG

Chen, HT (通讯作者)，Beijing Technol & Business Univ, Sch Light Ind, Beijing Key Lab Flavor Chem, Beijing 100048, Peoples R China.

FLAVOUR AND FRAGRANCE JOURNAL, 2022; 37 (2): 96

Abstract

Donkey broth has a unique aroma and is affected by cooking time. Five donkey broth samples of different stewing time were prepared. The volatile compo......

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