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, (12): 383 -391 .  DOI: 10.13995/j.cnki.11-1802/ts.044384

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