Changes in Volatile Compounds of Traditional Chinese Nanjing Water-boiled Salted Duck During Processing-Reference-Cited by-同舟云学术

Changes in Volatile Compounds of Traditional Chinese Nanjing Water-boiled Salted Duck During Processing

Published:2006-05 Issue:4 Volume:71 Page:S371-S377
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Liu Yuan,Xu Xing-lian,Ouyang Gang-feng,Zhou Guang-hong

Publisher

Wiley

Subject

Food Science

Reference51 articles.

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3. Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device

4. Solid phase microextraction with thermal desorption using fused silica optical fibers

5. Volatile and quality changes in fresh-cut mangos prepared from firm-ripe and soft-ripe fruit, stored in clamshell containers and passive MAP

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