Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.Title基于顶空气相离子迁移谱比较3 种加工方式对 番鸭肉挥发性风味物质的影响.Authors杜晓兰; 杨文敏; 黄永强; 陈曙光; 朱宗帅; 黄苏红; 黄 明PublicationShipin Kexue/ Food Science, 2021, Vol 42, Issue 24, p269ISSN1002-6630Publication typeArticleDOI10.7506/spkx1002-6630-20210305-067