# Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat

> Research article (Food & Function, 2020) · cited 24× · AI/ML

**Wikidata**: [openalex:W3113701945](https://www.wikidata.org/wiki/openalex:W3113701945)  
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