Influence of Salt Content Used for Dry-curing on Lipidomic Profiles during Processing of Water-boiled Salted Duck
Li, Cong, Li, Xinfu, Huang, Qianli, Zhou, You, Xu, Baocai, Wang, ZhoupingJournal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/acs.jafc.0c01513
Date:
March, 2020
File:
PDF, 550 KB
2020