Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression

The changes in the concentration of volatile organic compounds (VOCs) and biogenic amines (BAs) in smoked bacon during 45-day refrigerated storage is investigated using solid-phase micro-extraction coupled with gas chromatography-mass spectrometry and high-performance liquid chromatography. In total...

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Detalles Bibliográficos
Autores principales: Li, Xinfu, Zhu, Jiancai, Li, Cong, Ye, Hua, Wang, Zhouping, Wu, Xiang, Xu, Baocai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6320767/
https://www.ncbi.nlm.nih.gov/pubmed/30544999
http://dx.doi.org/10.3390/molecules23123286

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6320767/
https://www.ncbi.nlm.nih.gov/pubmed/30544999
http://dx.doi.org/10.3390/molecules23123286

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