Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon

The curing stage is of great importance in flavor formation during Chinese bacon processing. Ultrasound-assisted curing plays an essential role in the Lipid oxidation of meat products. In this study, GC–MS and electronic nose were used to analyze the influence of different power ultrasonic-assisted...

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Detalles Bibliográficos
Autores principales: Xi, Linjie, Sun, Yanan, Jiang, Shengqi, Wen, Chunlu, Ding, Wu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10189491/
https://www.ncbi.nlm.nih.gov/pubmed/37156160
http://dx.doi.org/10.1016/j.ultsonch.2023.106424

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10189491/
https://www.ncbi.nlm.nih.gov/pubmed/37156160
http://dx.doi.org/10.1016/j.ultsonch.2023.106424

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