Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods
Xing Chen, Jie Luo, Aihua Lou, Yan Wang, Dawei Yang, Qingwu Shen
Topics & Concepts
Curing (chemistry)HexanalChemistryFood scienceFlavorLipid oxidationSaltingFatty acidBiochemistryPolymer chemistryAntioxidantMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesSensory Analysis and Statistical Methods