Free fatty acids responsible for characteristic aroma in various sauced-ducks
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Title
Free fatty acids responsible for characteristic aroma in various sauced-ducks
Authors
Keywords
Sauced-duck, Duck breed, Lipid oxidation, Free fatty acid, Volatile flavor compound
Journal
FOOD CHEMISTRY
Volume 343, Issue -, Pages 128493
Publisher
Elsevier BV
Online
2020-10-30
DOI
10.1016/j.foodchem.2020.128493
References
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