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Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

Huimin Zhou Bing Zhao Shunliang Zhang Qianrong Wu Ning Zhu Su Li Xiaoqian Pan Shouwei Wang Xiaoling Qiao

食品科学与人类健康（英文）2021，Vol.10Issue(3)：316-326,11.

Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

Huimin Zhou ¹Bing Zhao ¹Shunliang Zhang ¹Qianrong Wu ¹Ning Zhu ¹Su Li ¹Xiaoqian Pan ¹Shouwei Wang ¹Xiaoling Qiao¹

作者信息

1. China Meat Research Centre,Beijing Academy of Food Sciences,Beijing 100068,China
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摘要

关键词

Chinese dry sausage/Volatiles/Odor-active compounds/Process/Storage

Key words

Chinese dry sausage/Volatiles/Odor-active compounds/Process/Storage

引用本文复制引用

Huimin Zhou,Bing Zhao,Shunliang Zhang,Qianrong Wu,Ning Zhu,Su Li,Xiaoqian Pan,Shouwei Wang,Xiaoling Qiao..Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage[J].食品科学与人类健康（英文）,2021,10(3):316-326,11.

基金项目

The authors were very grateful for the financial supports from national key research and development program of China(No.2017YFD0400105). （No.2017YFD0400105）

食品科学与人类健康（英文）

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