Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS
Release time:2024-01-01Hits:
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Impact Factor:
6.0
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
Huang Ming
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Correspondence Author:
HM
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Document Code:
2c9e868c854d90ee0185517a18914be6
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Volume:
155
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Translation or Not:
no
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Date of Publication:
2022-02-01
