Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
- Merlo, T.C.
- Lorenzo, J.M.
- Saldaña, E.
- Patinho, I.
- Oliveira, A.C.
- Menegali, B.S.
- Selani, M.M.
- Domínguez, R.
- Contreras-Castillo, C.J.
Revista:
Meat Science
ISSN: 0309-1740
Ano de publicación: 2021
Volume: 181
Tipo: Artigo