Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

Published 2018 View Full Article

Authors

Keywords

Journal

MEAT SCIENCE

Volume 140, Issue -, Pages 14-25

Publisher

Elsevier BV

Online

2018-02-24

DOI

10.1016/j.meatsci.2018.02.016

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