Changes in Odor-Active Compounds and Analysis of Off-Flavor Compounds in Chinese Sausage Added with Black and White Pepper during Storage
ZHOU Huimin, ZHAO Bing, WU Qianrong, LI Su, PAN Xiaoqian, ZHU Ning, QIAO Xiaoling, WANG Shouwei, LIU Bowen, ZHANG Shunliang
FOOD SCIENCE
.
2020, (24): 162
-171
.
DOI: 10.7506/spkx1002-6630-20200315-236
