Flavor differences and key odorant identification in boiled breast meat of three duck breeds: Muscovy, Cherry Valley, and Sheldrake
Fuente:
Food Chemistry
Publication date: 30 December 2026Source: Food Chemistry, Volume 533, Part 1Author(s): Junhan Li, Shengfang Wu, Xiuwen Zhou, Zhiyong He, Zhaojun Wang, Qiuming Chen, Jie Chen, Maomao Zeng