Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity-Reference-Cited by-同舟云学术

Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity

Published:2023-02 Issue: Volume:164 Page:112274
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yang Li,Li Hongjun,Wu Han,Su Chang,He Zhifei

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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