Article (Scientific journals)
Evaluation volatile flavor compounds during storage time in bacon made by different pig breeds
Deng, Siyang; Liu, Yunhe; Huang, Feng et al.
2021In Food Chemistry, 327 (129765), p. 1-12
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Keywords :
Bacon, Oxydation; Volatile flavor compounds; Ion mobility spectrometry
Disciplines :
Food science
Author, co-author :
Deng, Siyang  ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech
Liu, Yunhe
Huang, Feng
Liu, Jiqian
Han, Dong
Zhang, Chunhui
Blecker, Christophe ;  Université de Liège - ULiège > Département GxABT > SMARTECH
Language :
English
Title :
Evaluation volatile flavor compounds during storage time in bacon made by different pig breeds
Publication date :
2021
Journal title :
Food Chemistry
ISSN :
0308-8146
eISSN :
1873-7072
Publisher :
Elsevier, Netherlands
Volume :
327
Issue :
129765
Pages :
1-12
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 03 May 2021

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