Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck

Published 2020 View Full Article

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Title
Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 13, Pages 4017-4026
Publisher
American Chemical Society (ACS)
Online
2020-03-10
DOI
10.1021/acs.jafc.0c01513

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