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Journal: Foods, 2023
Volume: 12
Number: 2194
2194
Article: Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue
Authors: by Xin Zhao, Jianying Feng, Luca Laghi, Jing Deng, Xiaofang Dao, Junni Tang, Lili Ji, Chenglin Zhu and Gianfranco Picone
Link: https://www.mdpi.com/2304-8158/12/11/2194

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