Changes in flavor compound profiles of precooked pork after reheating (warmed‐over flavor) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

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Title
Changes in flavor compound profiles of precooked pork after reheating (warmed‐over flavor) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2019-07-18
DOI
10.1111/ijfs.14306

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