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 |
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| Zdroj: | In Food Science and Human Wellness May 2021 10(3):316-326 |
| Databáze: | ScienceDirect |
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