Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue-Reference-Cited by-同舟云学术

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

Published:2021-02 Issue: Volume:172 Page:108338
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Chen Qian,Hu Yingying,Wen Rongxin,Wang Yan,Qin Ligang,Kong Baohua

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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5. Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl;Campagnol;Meat Science,2011

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