
Keywords: High-pressure; Vinasse-dry-cured duck; Vinasse-wet-cured duck; Taste profile; Metabolite profile; Leucine (PubChem CID: 6106); Alanine (PubChem CID: 5950); Lactate (PubChem CID: 612); Glutamine (PubChem CID: 5961); Glycerophosphocholine (PubChem CID: 7192