Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry-Reference-Cited by-同舟云学术

Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

Published:2018-06 Issue: Volume:140 Page:14-25
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Wang Wenli,Feng Xi,Zhang Danni,Li Bei,Sun Baoguo,Tian Hongyu,Liu Yuan

Funder

Beijing Advanced Innovation Center for Food Nutrition and Human Health

National Natural Science Foundation of China

National Key R&D Program of China

Publisher

Elsevier BV

Subject

Food Science

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5. Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel;Aparicio;Journal of the American Oil Chemists's Society,1996

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