Volatile Compounds in Subcutaneous Fat of Three Brands of Dry-Cured Hams

被引：0
作者：
Tan, Yezi [1 ]
Zhou, Guanghong [1 ]
Xu, Xinglian [1 ]
Liu, Yuan [2 ,3 ]
Li, Chunbao [1 ]
Zhang, Danni [2 ]
机构：
[1] National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing,210095, China
[2] School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai,200240, China
[3] Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing,100048, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 16期
关键词：
D O I：
10.7506/spkx1002-6630-20180725-304
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：185 / 192
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