Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage
The objective of this study was to identify the key aroma compounds of Dongpo pork dish (DPD) and to explore the changes in key aroma compounds of DPD during the storage period. Quantitative descriptive analysis (QDA) combined with two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) was...
Tallennettuna:
| Päätekijät: | , , , , , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI AG
2025-03-01
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| Sarja: | Foods |
| Aiheet: | |
| Linkit: | https://www.mdpi.com/2304-8158/14/7/1084 |
| Tagit: |
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