Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS

Zhenba bacon (ZB), a type of Chinese traditional bacon with a long history, has attracted considerable attention in the Southwest of China for its unique flavor. To elucidate the changing course of aroma components during the process of ZB, four stages of process stages were assessed by GC–MS and GC...

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Detalles Bibliográficos
Autores principales: Xi, Linjie, Zhang, Jing, Wu, Ruixiao, Wang, Tian, Ding, Wu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622190/
https://www.ncbi.nlm.nih.gov/pubmed/34829149
http://dx.doi.org/10.3390/foods10112869

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622190/
https://www.ncbi.nlm.nih.gov/pubmed/34829149
http://dx.doi.org/10.3390/foods10112869

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