The analysis of the volatile flavor compounds in traditional Longxi bacon production

MAO Yongqiang; LI Yanhu; YUN Jianmin; HE Kui; WANG Rui; WU Shujuan

doi:10.13995/j.cnki.11-1802/ts.025248

MAO Yongqiang, LI Yanhu, YUN Jianmin, HE Kui, WANG Rui, WU Shujuan

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (4) : 144-152.

PDF(8995 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (4) : 144-152. DOI: 10.13995/j.cnki.11-1802/ts.025248

The analysis of the volatile flavor compounds in traditional Longxi bacon production

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(4): 144-152 https://doi.org/10.13995/j.cnki.11-1802/ts.025248

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(8995 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2020-08-02	2020-09-14	2021-02-25
Issue Date
2021-03-16

Please choose a citation manager

Content to export