Analysis of volatile flavor components of braised pork with different cooking time by SPME-GC-MS

doi:10.13995/j.cnki.11-1802/ts.025351

ZHU Wenzheng, YAN Shunyang, XU Yan, WANG Qiuyu, ZHANG Man, ZHANG Huimin, ZHOU Xiaoyan, YANG Zhangping

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 247-253.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 247-253. DOI: 10.13995/j.cnki.11-1802/ts.025351

Analysis of volatile flavor components of braised pork with different cooking time by SPME-GC-MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(2): 247-253 https://doi.org/10.13995/j.cnki.11-1802/ts.025351

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Received	Revised	Published
2020-08-12	2020-10-27	2021-01-25
Issue Date
2021-02-07

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