doi.org/10.1016/j.foodres.2020.109456

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

..., Jie Zhe
1
Food Research International8.00
Volume: 137, Pages: 109456 - 109456
Published: Jun 18, 2020
Paper Fields
Paper Details
Title
Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content
DOI
doi.org/10.1016/j.foodres.2020.109456
Published Date
Jun 18, 2020
Journal
Food Research International
Volume
137
Pages
109456 - 109456
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