Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective
Xiaomin Li, Jieying Deng, Ying Wu, Wen Nie, Zhaoming Wang, Hui Zhou, Baocai Xu
Topics & Concepts
Food scienceFlavorBiologyChemistryAspergillusBotanyMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesCoconut Research and Applications