×
模态框（Modal）标题
在这里添加一些文本
Close
Close
Submit
Cancel
Confirm
×
模态框（Modal）标题
×
Toggle navigation
Home
About Journal
About Journal
Editorial Board
Editor-in-chief
Guidelines for Authors
Guidelines for Authors
Instruction for Authors
Pubication Ethics
Contact Us
中文
Effects of dry-curing salt amount on the characteristic flavor components ofNanjing boiled salted duck
LI Kecheng, XU Baocai, YAO Zhong,LI Cong,ZHU Xinsheng, SUN Yun
Food and Fermentation Industries . 2019, (
17
): 98 -104 . DOI: 10.13995/j.cnki.11-1802/ts.020757
