Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS
Zhenba bacon (ZB), a type of Chinese traditional bacon with a long history, has attracted considerable attention in the Southwest of China for its unique flavor. To elucidate the changing course of aroma components during the process of ZB, four stages of process stages were assessed by GC–MS and GC...
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| Main Authors: | , , , , |
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| Format: | article |
| Language: | EN |
| Published: |
MDPI AG
2021
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| Subjects: | |
| Online Access: | https://doaj.org/article/a2dea51f0f8b49f0a2c8a3686979cdc6 |
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