Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

  1. Merlo, T.C.
  2. Lorenzo, J.M.
  3. Saldaña, E.
  4. Patinho, I.
  5. Oliveira, A.C.
  6. Menegali, B.S.
  7. Selani, M.M.
  8. Domínguez, R.
  9. Contreras-Castillo, C.J.
Revista:
Meat Science

ISSN: 0309-1740

Ano de publicación: 2021

Volume: 181

Tipo: Artigo

DOI: 10.1016/J.MEATSCI.2021.108596 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus