Flavor changes of prefabricated mint fried pork ribs were analyzed based on headspace-solid-phase microextraction-gas chromatography-mass spectrometry combined with relative odor activity values

WANG Jiali, HUANG Zhongmin, LEI Mengmeng, YUE Fengli, FU Saiya, CUI Xudong, PAN Zhili

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (12) : 383-391.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (12) : 383-391. DOI: 10.13995/j.cnki.11-1802/ts.044384

Flavor changes of prefabricated mint fried pork ribs were analyzed based on headspace-solid-phase microextraction-gas chromatography-mass spectrometry combined with relative odor activity values

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(12): 383-391 https://doi.org/10.13995/j.cnki.11-1802/ts.044384

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