Analysis of flavor differences in Chengkou bacon by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry combined with odor activity value

YUAN Jiayi, TAN Qun, MAO Ling, TU Dawei

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (16) : 395-404.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (16) : 395-404. DOI: 10.13995/j.cnki.11-1802/ts.045114

Analysis of flavor differences in Chengkou bacon by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry combined with odor activity value

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(16): 395-404 https://doi.org/10.13995/j.cnki.11-1802/ts.045114

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