Academic Journal
Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments
| العنوان: | Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments |
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| المؤلفون: | Liu, Huan, Li, Jingyu, Hamid, Nazimah, Li, Junke, Sun, Xuemei, Wang, Fang, Liu, Dengyong, Ma, Qianli, Sun, Shuyang, Gong, Hansheng |
| المصدر: | Food Chemistry: X ; volume 20, page 100997 ; ISSN 2590-1575 |
| بيانات النشر: | Elsevier BV |
| سنة النشر: | 2023 |
| المجموعة: | ScienceDirect (Elsevier - Open Access Articles via Crossref) |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1016/j.fochx.2023.100997 |
| الاتاحة: | http://dx.doi.org/10.1016/j.fochx.2023.100997 https://api.elsevier.com/content/article/PII:S2590157523004406?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S2590157523004406?httpAccept=text/plain |
| Rights: | https://www.elsevier.com/tdm/userlicense/1.0/ ; https://www.elsevier.com/legal/tdmrep-license ; http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| رقم الانضمام: | edsbas.7D010702 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.fochx.2023.100997 |
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