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中文
Characteristics of Lipid Oxidation during Processing of Low-Temperature Air-Dried Sauced Duck
CHENG Kemeng , ZHOU Changyu , PAN Daodong CAO Jinxuan, ZENG Xiaoqun, SUN Yangying, WU Zhen
FOOD SCIENCE . 2018, (
12
): 219 -225 . DOI: 10.7506/spkx1002-6630-201812034