Litcius/Paper detail

Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content

Xing Tian, Zong Jun Li, Yu Chao, Zhong Qin Wu, Ming Zhou, Shu Ting Xiao, Jian Zeng, Jie Zhe

2020Food Research International147 citationsDOI

Topics & Concepts

ChemistryTasteFlavorFood scienceSalt (chemistry)Water contentElectronic tongueOrganic chemistryEngineeringGeotechnical engineeringMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques
Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content | Litcius