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May 30, 2023FoodsOpen Access

Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue

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Authors

XZXin ZhaoSouthwest Minzu UniversityJFJianying FengNanjing Agricultural UniversityLLLuca LaghiUniversity of Bologna

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Cite This Study

Zhao et al. (2023) studied this question.

synapsesocial.com/papers/69dcc70589c4deb67d359c35https://doi.org/10.3390/foods12112194
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  2. 2The selected goose meat quality traits in relation to various types of heat treatment2020 · 55 citations