Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage
The effect of process and storage on the volatiles and odorant profile of Chinese dry sausage was evaluated, as well as its physicochemical parameters. Microbial esterification and wine (27.54%–43.35%), and lipid oxidation (11.30%–34.92%) played a key role in flavor profile during process and storag...
| Príomhchruthaitheoirí: | , , , , , , , , |
|---|---|
| Formáid: | Alt |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
Tsinghua University Press
2021-05-01
|
| Sraith: | Food Science and Human Wellness |
| Ábhair: | |
| Rochtain ar líne: | http://www.sciencedirect.com/science/article/pii/S221345302100032X |