Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
Dan Jia, Jin Zhang, Siqi Jin, Shuyuan Luo, Yunlong Ma, Siew Young Quek, Dawei Yan, Xinxing Dong
Topics & Concepts
ChemistryFlavorFood scienceFermentationMeat and Animal Product QualityFood Quality and Safety StudiesBiochemical effects in animals