View in EDS

Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods.

Saved in:
Bibliographic Details
Title: Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods.
Authors: Chen X; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China., Luo J; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China., Lou A; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China., Wang Y; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China., Yang D; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China. Electronic address: 3338930969@qq.com., Shen QW; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China. Electronic address: yaoyao3153@aliyun.com.
Source: Food chemistry [Food Chem] 2021 Feb 15; Vol. 338, pp. 128138. Date of Electronic Publication: 2020 Sep 21.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-7072
DOI:10.1016/j.foodchem.2020.128138