Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement

已完结 10 由 hxx 发布于 2024/8/7 15:30:32

DOI:10.1021/acs.jafc.3c05848
作者：Yan Ping Chen*, Mengni Wang, Xiaolei Fang, A Liya, Haihua Zhang, Imre Blank, Hanyue Zhu and Yuan Liu*, 
文献类型：期刊论文
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Abstract：Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods and the corresp

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