Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
Thais Cardoso Merlo, José M. Lorenzo, Erick Saldaña, Iliani Patinho, Alais Cristina Oliveira, Beatriz Schmidt Menegali, Miriam Mabel Selani, Rubén Domínguez, Carmen J. Contreras‐Castillo
Topics & Concepts
FlavorFood scienceChemistryLipid oxidationSensory systemProteolysisSensory analysisOrganic chemistryBiologyAntioxidantEnzymeNeuroscienceMeat and Animal Product QualitySensory Analysis and Statistical MethodsBiochemical Analysis and Sensing Techniques