Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

Published 2020 View Full Article

Authors

Keywords

Sodium substitutes, Flavour enhancers, Dry fermented sausage, Flavour profile, Electronic nose, Electronic tongue

Journal

MEAT SCIENCE

Volume -, Issue -, Pages 108338

Publisher

Elsevier BV

Online

2020-10-09

DOI

10.1016/j.meatsci.2020.108338

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