Changes in volatile compounds of traditional Chinese Nanjinq water-boiled salted duck during processing

Journal of Food Science

Volumn 71, Issue 4, 2006, Pages

  Liu, Yuan ^a   Xu, Xing Lian ^a   Ouyang, Gang Feng ^b   Zhou, Guang Hong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b SUN YAT SEN UNIVERSITY   (China)

Author keywords

GC MC; Lipid oxidation; Nanjing water boiled salted duck; SPME; Volatiles

Indexed keywords

EID: 33745230761     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00020.x     Document Type: Article

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