Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods
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Title
Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods
Authors
Keywords
Duck, Vacuum tumbling curing, Protein oxidation, Volatile compounds
Journal
FOOD CHEMISTRY
Volume 338, Issue -, Pages 128138
Publisher
Elsevier BV
Online
2020-09-22
DOI
10.1016/j.foodchem.2020.128138
References
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