Changes of volatile flavor compounds in Cantonese sausage containing sauce-flavor Baijiu during air-drying
<b>Objective:</b> This study aimed to improve the flavor of Cantonese sausage and innovate the product. <b>Methods:</b> The volatile flavor compounds in the Cantonese sausages containing sauce-flavor Baijiu air-dried for 0 day, 2 days and 4 days were detected by GC-MS, and the changes of volatile fl...
Guardado en:
| Autores principales: | , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
The Editorial Office of Food and Machinery
2024-01-01
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| Colección: | Shipin yu jixie |
| Materias: | |
| Acceso en línea: | http://www.ifoodmm.com/spyjxen/article/abstract/20231202 |
| Etiquetas: |
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