Concepedia

Publication | Closed Access

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

DOI

112

Citations

38

References

2020

Year

Huan Liu, Zhenyu Wang, Dequan Zhang, Qingwu Shen, Teng Hui, Jianrong Ma
Food Research International

References

YearCitations

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