Work

Optimization of Conditions for Controlled Oxidation of Duck Fat and Gas Chromatography-Mass Spectrometry Analysis of Volatile Aroma Components

Year: 2014

Type: article

Source: Food Science

Authors: Shuhui Wang, Pan Dao-dong, Cao Jinxuan, Zeng Xiaoqun, Hua Li

Institution: Nanjing Normal University

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: closed

OpenAlex ID: W2394078520

FWCI:

Cites:

Cited by:

Related to: 10