Flavor differences and key odorant identification in boiled breast meat of three duck breeds: Muscovy, Cherry Valley, and Sheldrake.
- DOI
- 10.1016/j.foodchem.2026.151837
- Published
- 2026 Oct 29
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151837,
title = {Flavor differences and key odorant identification in boiled breast meat of three duck breeds: Muscovy, Cherry Valley, and Sheldrake.},
author = {Li J and Wu S and Zhou X and He Z and Wang Z and Chen Q and Chen J and Zeng M},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151837},
url = {https://doi.org/10.1016/j.foodchem.2026.151837}
}RIS
TY - JOUR TI - Flavor differences and key odorant identification in boiled breast meat of three duck breeds: Muscovy, Cherry Valley, and Sheldrake. AU - Li J AU - Wu S AU - Zhou X AU - He Z AU - Wang Z AU - Chen Q AU - Chen J AU - Zeng M PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151837 UR - https://doi.org/10.1016/j.foodchem.2026.151837 ER -
APA
J, L., S, W., X, Z., Z, H., Z, W., Q, C., J, C., & M, Z. (2026). Flavor differences and key odorant identification in boiled breast meat of three duck breeds: Muscovy, Cherry Valley, and Sheldrake.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151837
Source records
- pubmed · retrieved 2026-11-10T20:04:16.286Z