Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity
Yang Li, Hongjun Li, Han Wu, Chang Su, Zhifei He
Topics & Concepts
Food scienceChemistryChinaDiversity (politics)GeographyAnthropologyArchaeologySociologyMeat and Animal Product QualityFermentation and Sensory AnalysisMicrobial Metabolism and Applications