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Optimization of Jinhua Ham Classification Method Based on Volatile Flavor Substances and Determination of Key Odor Biomarkers

Jinhua ham is a traditional cured meat food in China. For a long time, its grade has mainly been evaluated by the human nose through the three-sticks method, which is highly subjective and is not conducive to establishing evaluation standards through odor markers. In this paper, we analyzed the well...

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Detalles Bibliográficos
Autores principales:	Xu, Ying, Shui, Mengzhu, Chen, Da, Ma, Xiaozhong, Feng, Tao
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9609906/ https://www.ncbi.nlm.nih.gov/pubmed/36296687 http://dx.doi.org/10.3390/molecules27207087

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