Insight into the dynamic change of flavor profiles and their correlation with microbial community succession and lipid oxidation during the processing of dry-cured duck

Xiaomin Li(Hefei University of Technology), Baocai Xu(Hefei University of Technology), Wen Nie(Hefei University of Technology), Ping Li(Tianjin University of Traditional Chinese Medicine), Cong Li(Hefei University of Technology), Ying Wu(Hefei University of Technology)
LWT
March 14, 2024
10.1016/j.lwt.2024.115966
Cited by 17

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