Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses

已完结 10 由画舫发布于 2025/5/6 23:03:49

DOI:10.1016/j.foodchem.2023.136805
作者：Jinggang Ruan , Zhicheng Wu , Jingbing Xu , Yiru Yu , Yong Tang , Xinrui Xie , Jiaxin Chen , Zhaoming Wang , Dong Zhang , Jie Tang , Hongjun Li
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Comprehensive 2D gas chromatography-mass spectrometry (GC × GC–MS) and non-targeted metabolomics were employed to investigate the differences in key volatile flavor substances between bacon

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