Characterization of Flavor Components of Dry-Cured Ham with Different Salt Substitute Formulations Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry, Electronic Nose and Electronic Tongue
LIU Xin, MU Baide, JU Ming, CUI Fushun, LI Guanhao, PIAO Chunxiang, CUI Mingxun
FOOD SCIENCE . 2022, (6): 246 -256 .  DOI: 10.7506/spkx1002-6630-20210427-381