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1 H-NMR-based water-soluble low molecular weight compound characterization and fatty acid composition of boiled

Zhichao Xiao1,2,3, Yuting Luo3,4, Guiying Wang3,4

  • 1Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China.

Journal of the Science of Food and Agriculture
|June 14, 2018
PubMed
Abstract

Keywords:
NMRboiled Wuding chickenfatty acidwater-soluble compounds

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