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

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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
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An: 33091978
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PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods.
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  Data: <searchLink fieldCode="AU" term="%22Chen+X%22">Chen X</searchLink>; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.<br /><searchLink fieldCode="AU" term="%22Luo+J%22">Luo J</searchLink>; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.<br /><searchLink fieldCode="AU" term="%22Lou+A%22">Lou A</searchLink>; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.<br /><searchLink fieldCode="AU" term="%22Wang+Y%22">Wang Y</searchLink>; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.<br /><searchLink fieldCode="AU" term="%22Yang+D%22">Yang D</searchLink>; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China. Electronic address: 3338930969@qq.com.<br /><searchLink fieldCode="AU" term="%22Shen+QW%22">Shen QW</searchLink>; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China. Electronic address: yaoyao3153@aliyun.com.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2021 Feb 15; Vol. 338, pp. 128138. <i>Date of Electronic Publication: </i>2020 Sep 21.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2020.128138
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      – Code: eng
        Text: English
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              Text: 2021 Feb 15
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