Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging

Qiusheng Xie, Baocai Xu, Ying Xu, Zhong Yao, Benwei Zhu, Xinfu Li, Yun Sun

科研成果: 期刊稿件 › 文章 › 同行评审

77 引用 （Scopus）

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Food Science