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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...
Autores principales: | Zhao, Xin, Feng, Jianying, Laghi, Luca, Deng, Jing, Dao, Xiaofang, Tang, Junni, Ji, Lili, Zhu, Chenglin, Picone, Gianfranco |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
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 |
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