Your browser doesn't support javascript.
loading
Optimization of Jinhua Ham Classification Method Based on Volatile Flavor Substances and Determination of Key Odor Biomarkers.
Xu, Ying; Shui, Mengzhu; Chen, Da; Ma, Xiaozhong; Feng, Tao.
Afiliação
  • Xu Y; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201400, China.
  • Shui M; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201400, China.
  • Chen D; Department of Animal, Veterinary and Food Sciences, University of Idaho, 875 Perimeter Drive, Moscow, ID 83844, USA.
  • Ma X; Jinzi Ham Co., Ltd., No. 1000, Jinfan Street, Industrial Park, Jinhua 321016, China.
  • Feng T; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201400, China.
Molecules ; 27(20)2022 Oct 20.
Article em En | MEDLINE | ID: mdl-36296687
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Compostos Orgânicos Voláteis / Carne de Porco Limite: Humans Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Compostos Orgânicos Voláteis / Carne de Porco Limite: Humans Idioma: En Ano de publicação: 2022 Tipo de documento: Article