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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |