Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time
Siyang Deng, Yunhe Liu, Feng Huang, Jiqian Liu, Dong Min Han, Chunhui Zhang, Christophe Blecker
Topics & Concepts
ChemistryTBARSFlavorChromatographyGas chromatographyMass spectrometryGas chromatography–mass spectrometryFood sciencePhenolsOrganic chemistryLipid peroxidationAntioxidantMeat and Animal Product QualityFood Quality and Safety StudiesFermentation and Sensory Analysis