2019•Meat ScienceRequires access

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

Yanan Shi, Xiang Li, Aixiang Huang

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Key concepts: Hexanal, Nonanal, Flavor, Octanal, Chemistry, Ripening, Food science, Gas chromatography–mass spectrometry

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A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham — Research Paper | ScholarLens