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. |
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| 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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