Changes in Taste Compounds during Processing of Vinasse-Cured Duck as Studied by 1H NMR Combined with Multivariate Data Analysis
ZHOU Nannan, LOU Xiaowei, WANG Ying, PAN Daodong, SUN Yangying, DANG Yali, CAO Jinxuan
FOOD SCIENCE . 2019, (6): 233 -239 .  DOI: 10.7506/spkx1002-6630-20180416-208