Comparative Analysis of Volatile Flavor Compounds of Cooked Hunan and Guangdong Bacon by Simultaneous Distillation and Extraction Combine with Gas Chromatography-Mass Spectrometry (SDE-GC-MS) and Gas Chromatography-Olfactometry (GC-O)
PU Dandan1,2,3, SUN Jie1,2,3, CHEN Haitao1,2,3,*, SUN Baoguo1,2,3, ZHANG Yuyu1,2,3
FOOD SCIENCE
.
2015, (24): 131
-136
.
DOI: 10.7506/spkx1002-6630-201524023
