Analysis of changing law of flavor components in low-salt fermented sausage based on multivariate visualization model

FAN Xinyang, ZHANG Xiangmei, HOU Yue, ZANG Mengyu, ZHAO Zhaoxia, LIU Chengpeng

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (8) : 324-331.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (8) : 324-331. DOI: 10.13995/j.cnki.11-1802/ts.039597

Analysis of changing law of flavor components in low-salt fermented sausage based on multivariate visualization model

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(8): 324-331 https://doi.org/10.13995/j.cnki.11-1802/ts.039597

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