Effects of Three Processing Methods on Volatile Flavor Compounds of Muscovy Duck Meat as Investigated by Headspace-Gas Chromatography-Ion Mobility Spectrometry
DU Xiaolan, YANG Wenmin, HUANG Yongqiang, CHEN Shuguang, ZHU Zongshuai, HUANG Suhong, HUANG Ming
FOOD SCIENCE . 2021, (24): 269 -275 .  DOI: 10.7506/spkx1002-6630-20210305-067