GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

Publication date: April 2021Source: Food Research International, Volume 142Author(s): Wenqian Li, Yan Ping Chen, Imre Blank, Fuyang Li, Chunbao Li, Yuan Liu
Source: Food Research International - Category: Food Science Source Type: research