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机译:在加工过程中源自无骨干火腿脂氧化脂氧化的挥发性化合物的变化
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo 315211 China;
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo 315211 China;
College of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095 China;
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo 315211 China;
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo 315211 China;
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo 315211 China;
Huatong Meat Products Corporation of ZhejiangYiwu 322000 China;
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo 315211 China;
aldehydes; aroma; free fatty acids; lipid‐related enzymes; lipolysis;
机译:在加工过程中源自无骨干火腿脂氧化脂氧化的挥发性化合物的变化
机译:新疆干羊肉火腿加工过程中风味物质,脂质氧化指标和内源酶活性的相关性
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