ArticleFood science of animal resources2025

Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic Tongue.

Bing Han et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.