发酵肠的风味物质及其来源

[1] Volatile compounds in chorizo and their changes during ripening. Javier Mateo et al. Meat Science . 1996

[2] Lipolysis in a Belgian sausage: relative importance of endogenous and bacterial enzymes. K. Molly et al. Meat Science . 1996

[3] Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages. Robert A,Edwards et al. Food Chemistry . 1999

[1] Volatile compounds in chorizo and their changes during ripening. Javier Mateo et al. Meat Science . 1996

[2] Lipolysis in a Belgian sausage: relative importance of endogenous and bacterial enzymes. K. Molly et al. Meat Science . 1996

[3] Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages. Robert A,Edwards et al. Food Chemistry . 1999