Published in
Elsevier, Food Research International, (137), p. 109456, 2020
DOI: 10.1016/j.foodres.2020.109456
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Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content
Journal article published in 2020 by
Xing Tian 
,
Zong Jun Li,
Yu Zhou Chao,
Zhong Qin Wu,
Ming Xi Zhou,
Shu Ting Xiao,
Jian Zeng,
Jie Zhe
,
Zong Jun Li,
Yu Zhou Chao,
Zhong Qin Wu,
Ming Xi Zhou,
Shu Ting Xiao,
Jian Zeng,
Jie Zhe
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