Free fatty acids responsible for characteristic aroma in various sauced-ducks
Chenlan Xia, Yuxin He, Shuang Cheng, Jun He, Daodong Pan, Jinxuan Cao, Yangying Sun
Topics & Concepts
AromaFlavorTBARSChemistryFood sciencePolyunsaturated fatty acidThiobarbituric acidLinoleic acidFatty acidBiochemistryLipid peroxidationAntioxidantMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesPhytochemicals and Antioxidant Activities