Effect of low-salt salted duck egg pickling on free amino acids and flavor in yolk

HE Chunxia, WANG Xiujun, YU Pei, BAO Huanhuan, XU Jiuhong, LI Jiamin, FENG Tingcui

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (15) : 243-249.

PDF(1576 KB)
PDF(1576 KB)
Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (15) : 243-249. DOI: 10.13995/j.cnki.11-1802/ts.033200

Effect of low-salt salted duck egg pickling on free amino acids and flavor in yolk

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(15): 243-249 https://doi.org/10.13995/j.cnki.11-1802/ts.033200

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1576 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉