上海交大研究生院主页平台管理系统 liuyuan--SJTU-MFFi-- Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter

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Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter

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Journal:FOODS

ISSN No.:http://dx.doi.org/10.3390/foods11101501

Translation or Not:no

Date of Publication:2022-05-01

Indexed by:期刊论文

Date of Publication:2022-05-01

Next One:Corrigendum to 'Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets' [Food Chem. 385 (2022) 132693] (Food Chemistry (2022) 385, (S0308814622006550), (10.1016/j.foodchem.2022.132693))

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