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Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

Siyang Deng1, Yunhe Liu2, Feng Huang2

  • 1Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Passage des Déportés 2, Gembloux B-5030, Belgium.

Food Chemistry
|May 6, 2021
PubMed

Keywords:
BaconIon mobility spectrometryOxidationVolatile flavor compounds

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