ArticleFoods (Basel, Switzerland)2023

Characterization of Flavor Profile of "Nanx Wudl" Sour Meat Fermented from Goose and Pork Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Combined with Electronic Nose and Tongue.

Xin Zhao et al.PubMed ↗Full text ↗Publisher ↗

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