Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments
出版年份 2020 全文链接
标题
Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments
作者
关键词
-
出版物
Foods
Volume 9, Issue 4, Pages 413
出版商
MDPI AG
发表日期
2020-04-03
DOI
10.3390/foods9040413
参考文献
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