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
Keyword(s):
1997 ◽
Vol 32
(6)
◽
pp. 539-546
◽
2016 ◽
Vol 218
◽
pp. 66-70
◽
Keyword(s):
Keyword(s):
Keyword(s):
2015 ◽
Vol 151
◽
pp. 16-24
◽
2017 ◽
Vol 59
◽
pp. 124-131
◽