Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128138
Abstract: The aim of this study was to investigate the effects of different curing methods on protein structure, protein and lipid oxidation, lypolysis and volatile compounds in duck breast meat. The results showed that compared to… read more here.
Keywords: volatile compounds; tumbling curing; duck breast; curing methods ... See more keywords