Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffects of different cooking methods on volatile flavor compounds of chicken breast.AuthorsBi, Jicai; Lin, Zeyuan; Li, Yang; Chen, Fusheng; Liu, Sixin; Li, CongfaPublicationJournal of Food Biochemistry, 2021, Vol 45, Issue 8, p1ISSN0145-8884Publication typeArticleDOI10.1111/jfbc.13770