Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs
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Title
Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 55, Issue 12, Pages 4719-4734
Publisher
Springer Nature America, Inc
Online
2018-10-01
DOI
10.1007/s13197-018-3367-8
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