Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue

Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were evaluated using gas chromatography–ion mobility spectrometry (GC–IMS) combined with an electronic nose (E-nose) and tongue...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhao, Xin, Feng, Jianying, Laghi, Luca, Deng, Jing, Dao, Xiaofang, Tang, Junni, Ji, Lili, Zhu, Chenglin, Picone, Gianfranco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252875/
https://www.ncbi.nlm.nih.gov/pubmed/37297439
http://dx.doi.org/10.3390/foods12112194

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252875/
https://www.ncbi.nlm.nih.gov/pubmed/37297439
http://dx.doi.org/10.3390/foods12112194

Ejemplares similares