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

Any de publicació: 2021

Volum: 181

Tipus: Article

DOI: 10.1016/J.MEATSCI.2021.108596 GOOGLE SCHOLAR
Font de les dades: Scopus