Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

Published 2020 View Full Article

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Title
Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction
Authors
Keywords
Beijing roasted duck, Key aroma compounds, Maillard reaction, Sulfur-containing amino acids, Reducing sugars, Lipid pyrolysis reaction
Journal
FOOD RESEARCH INTERNATIONAL
Volume 136, Issue -, Pages 109328
Publisher
Elsevier BV
Online
2020-05-21
DOI
10.1016/j.foodres.2020.109328

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