The change of volatile compounds of two kinds of vinasse-cured ducks during processing
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/97/7/2607/25080727/pey109.pdf
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4. Analytical chemistry: Unlocking the secrets of wine flavor;Ebeler;Food Reviews International,2001
5. Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products;Feng;Radiat. Phys. Chem.,2016
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