Results showed that the important flavor compounds contributed to water boiled salted duck meat were possibly some aldehydes and N-, S-, O-containing compounds.

  • 所鉴定的化合物主要是脂肪氧化降解产物,醛类物质、含硫含氮化合物以及呋喃类物质可能是构成盐水鸭风味的重要挥发性物质。

  • 互联网摘选 2025-01-20 00:08:19

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