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The chicken broth was pre‐treated with ultrasound at 0, 480, 600, 720 and 840 W for 30 min before stewing, and the changes of free fatty acids, small molecular compounds, volatile flavour compounds, umami polypeptides in the chicken broth were determined by GC–MS, UPLC‐Q‐Exactive‐MS, GC–IMS and LC–MS/MS, respectively. 600 W ultrasonic treatment group outperformed the other groups in terms of sensory...
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