Changes in taste compounds of duck during processing

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 22-26

  Liu, Yuan ^a   Xu, Xing lian ^a   Zhou, Guang hong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cooked duck; Free amino acids; Nucleotides; Peptides; Taste compounds

Indexed keywords

AMINO ACID; NUCLEOTIDE; PEPTIDE;

ARTICLE; CHINA; COOKING; DUCK; FOOD PROCESSING; MEAT; TASTE; TEMPERATURE;

EID: 33751548464     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.03.034     Document Type: Article

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