Effect of fermentation time on volatile flavor compounds of Dahe black pig ham during traditional processing

doi:10.13995/j.cnki.11-1802/ts.028267

LI Yufang, SHI Yanan, LI Xiang, SHI Chongying, HUANG Aixiang

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 160-167.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 160-167. DOI: 10.13995/j.cnki.11-1802/ts.028267

Effect of fermentation time on volatile flavor compounds of Dahe black pig ham during traditional processing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(6): 160-167 https://doi.org/10.13995/j.cnki.11-1802/ts.028267

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Received	Revised	Published
2021-06-04	2021-07-13	2022-03-25
Issue Date
2022-04-25

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