Evaluation by electronic tongue and headspace-GC-IMS...

Food Research International 2020 / 11 Vol. 137

Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content

Tian, Xing, Li, Zong Jun, Chao, Yu Zhou, Wu, Zhong Qin, Zhou, Ming Xi, Xiao, Shu Ting, Zeng, Jian, Zhe, Jie
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Volume:
137
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109456
Date:
November, 2020
File:
PDF, 3.18 MB
2020
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