Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

Volume: 9, Issue: 10, Pages: 5833 - 5853
Published: Aug 10, 2021
Abstract
The taste of chicken soup is dependent upon various taste substances and human senses. More than 300 nonvolatile compounds reportedly exist in chicken/chicken soup. The primary purpose of this review was to elaborate on the prominent taste substances, the taste evaluation methods, and the factors affecting the taste of chicken soup. Most taste-active compounds with taste descriptions and thresholds in chicken soup were summarized. The...
Paper Details
Title
Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review
Published Date
Aug 10, 2021
Journal
Volume
9
Issue
10
Pages
5833 - 5853
Citation AnalysisPro
  • Scinapse’s Top 10 Citation Journals & Affiliations graph reveals the quality and authenticity of citations received by a paper.
  • Discover whether citations have been inflated due to self-citations, or if citations include institutional bias.