Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS

por Xi, Linjie, Zhang, Jing, Wu, Ruixiao, Wang, Tian, Ding, Wu
Publicado 2021

Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose

por Wu, Ruixiao, Yang, Chunjie, Xi, Linjie, Wang, Tian, Zhang, Ju, Kou, Liping, Ding, Wu
Publicado 2022