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Characterizing sensory defect in Nuodeng ham: Differences in volatile compounds and physicochemical properties from

Nannan Zhou1,2, Yaying Zhao1,2, Daqian Wan1,2

  • 1College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Food Chemistry: X
|May 4, 2026
PubMed
Abstract

Keywords:
GC-IMSGC-TOF-MSMetabolomicsNuodeng hamSensory defectVolatile flavor substances

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