Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques

International Journal of Food Science and Technology

Volumn 42, Issue 5, 2007, Pages 543-550

  Liu, Yuan ^a   Xu, Xing Lian ^a   Zhou, Guang Hong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Duck meat; Gas chromatography mass spectrometry; Purge and trap; Simultaneous distillation extraction; Solid phase microextration; Volatiles

Indexed keywords

EID: 34247254858     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01264.x     Document Type: Article

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