Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage

Title
Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage
Authors
Keywords
-
Journal
Innovative Food Science & Emerging Technologies
Volume 47, Issue -, Pages 101-109
Publisher
Elsevier BV
Online
2017-12-20
DOI
10.1016/j.ifset.2017.12.008

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