Work

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

Year: 2020

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2020.108345

Authors: Xiaoyu Yin, Yichao Lv, Rongxin Wen, Yan Wang, Qian Chen, Baohua Kong

Institutions: Northeast Agricultural University, Shimadzu (China)

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: National Natural Science Foundation of China

OpenAlex ID: W3092686302

FWCI: 17

Cites: 40

Cited by: 190

Related to: 10