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Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on

Gaiming Zhao1,2, Ying Zhang1,2, Jiali Zhang1,2

  • 1Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, PR China.

Current Research in Food Science
|November 5, 2024
PubMed

Keywords:
Duck meatDuck odorous smellLipid oxidationLipidomics

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