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Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and

Xiaoqi Yang1, Yan Li1, Peng Wang1

  • 1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.

Frontiers in Nutrition
|November 7, 2022
PubMed

Keywords:
Fourier transform infrared spectroscopyamino acidslow-field NMRmicrostructuremicrowavethermal sterilizationvolatile flavor

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