
Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck
Keywords: BF3, boron trifluoride; RSD, residue standard deviation; UV, ultraviolet; N2, nitrogen; HPLC, high performance liquid chromatography; GC, gas chromatography; PE, phosphatidyl ethanolamine; PC, phosphatidyl choline; PI, phosphatidyl inositol; PS, phosphati