干腌盐量对南京盐水鸭特征风味成分的影

Translated title of the contribution: Effects of dry-curing salt amount on the characteristic flavor components of Nanjing boiled salted duck

Kecheng Li, Baocai Xu, Zhong Yao, Cong Li, Xinsheng Zhu, Yun Sun

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

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Food Science