Order Article Reprints

Wu R, Yang C, Xi L, Wang T, Zhang J, Kou L, Ding W. Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose. Foods. 2022; 11(22):3547. https://doi.org/10.3390/foods11223547

Wu, Ruixiao, Chunjie Yang, Linjie Xi, Tian Wang, Ju Zhang, Liping Kou, and Wu Ding. 2022. "Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose" Foods 11, no. 22: 3547. https://doi.org/10.3390/foods11223547

Wu, R., Yang, C., Xi, L., Wang, T., Zhang, J., Kou, L., & Ding, W. (2022). Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose. Foods, 11(22), 3547. https://doi.org/10.3390/foods11223547