Study on change of volatile flavor components of Sansui salted duck egg yolk during two-stage curing

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

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (3) : 283-289.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (3) : 283-289. DOI: 10.13995/j.cnki.11-1802/ts.033994

Study on change of volatile flavor components of Sansui salted duck egg yolk during two-stage curing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(3): 283-289 https://doi.org/10.13995/j.cnki.11-1802/ts.033994

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