Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage
Autor: | Zhou, Huimin, Zhao, Bing, Zhang, Shunliang, Wu, Qianrong, Zhu, Ning, Li, Su, Pan, Xiaoqian, Wang, Shouwei, Qiao, Xiaoling |
---|---|
Zdroj: | In Food Science and Human Wellness May 2021 10(3):316-326 |
Databáze: | ScienceDirect |
Externí odkaz: |