Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS
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Title
Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS
Authors
Keywords
Water-boiled salted duck, Ageing time, HS-GC-IMS, E-nose, E-tongue
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 155, Issue -, Pages 112870
Publisher
Elsevier BV
Online
2021-11-27
DOI
10.1016/j.lwt.2021.112870
References
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