A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham-Reference-Cited by-同舟云学术

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

Published:2019-12 Issue: Volume:158 Page:107904
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Shi Yanan,Li Xiang,Huang Aixiang

Funder

Industry Leading Technical Program of Yunnan, China

Key Meat Product Development in Yunnan

Research and Development Workstation of Yunnan provincial experts

Publisher

Elsevier BV

Subject

Food Science

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