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Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

DOI

172

Citations

38

References

2015

Year

Ying Wang, Jiang Ya-Ting, Cao Jinxuan, Yinji Chen, Sun Yang-ying, Zeng Xiao-Qun, Daodong Pan, OU Chang-rong, Gan Ning
Food Chemistry

References

YearCitations

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