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Bibliographic Details
Source: Shipin gongye ke-ji, Vol 45, Iss 5, Pp 126-133 (2024)
Publisher Information: The editorial department of Science and Technology of Food Industry, 2024.
Publication Year: 2024
Subject Terms: fermented sausage, mixed starter culture, quality, volatile flavors compounds, hs-spme/gc-ms, Food processing and manufacture, TP368-456
Description:
In this study, headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and other techniques were used to
Database: Directory of Open Access Journals