Characterization of the physicochemical properties and key aroma compounds of Beijing roast duck skin sugared by water-in-oil nanoemulsion
- DOI
- 10.1016/j.fochx.2025.102666
- Published
- 2025-07
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2025.102666,
title = {Characterization of the physicochemical properties and key aroma compounds of Beijing roast duck skin sugared by water-in-oil nanoemulsion},
author = {Xinyu Hu and Xinshuo Yao and Xinyu Kou and Jinpeng Wang and Yuemei Zhang and Ming Li and Xianqi Yao and Jinxuan Cao and Qing Guo and Ying Wang and Wendi Teng},
year = {2025},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2025.102666},
url = {https://doi.org/10.1016/j.fochx.2025.102666}
}RIS
TY - JOUR TI - Characterization of the physicochemical properties and key aroma compounds of Beijing roast duck skin sugared by water-in-oil nanoemulsion AU - Xinyu Hu AU - Xinshuo Yao AU - Xinyu Kou AU - Jinpeng Wang AU - Yuemei Zhang AU - Ming Li AU - Xianqi Yao AU - Jinxuan Cao AU - Qing Guo AU - Ying Wang AU - Wendi Teng PY - 2025 JO - Food Chemistry: X DO - 10.1016/j.fochx.2025.102666 UR - https://doi.org/10.1016/j.fochx.2025.102666 ER -
APA
Hu, X., Yao, X., Kou, X., Wang, J., Zhang, Y., Li, M., Yao, X., Cao, J., Guo, Q., Wang, Y., & Teng, W. (2025). Characterization of the physicochemical properties and key aroma compounds of Beijing roast duck skin sugared by water-in-oil nanoemulsion. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2025.102666
Source records
- crossref · retrieved 2026-09-26T22:38:57.156Z