The effects of the microorganism starter culture on liqid of dry-cured duck were significant.
微生物发酵剂对风鸭脂类物质的影响是显著的。
参考来源 - 微生物发酵剂对风鸭品质特性的影响·2,447,543篇论文数据，部分数据来源于NoteExpress
The changes of acid and neutral lipases activity, and phospholipase activity in the muscle of dry-cured duck during processing were studied.
研究了板鸭生产过程中各工艺点样品肌肉中酸性脂肪酶、中性脂肪酶和磷脂酶活力的变化趋势。
Cured-dry duck samples of different processing phases were used to study the changes of peptides and free-amino acids by HPLC in this paper.
本文以不同加工阶段南京板鸭的腿肌为研究对象，探索了加工过程中小肽和游离氨基酸的变化规律。
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