HIGHLIGHTS
- who: Xiao-Sheng Liu and collaborators from the Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology have published the research: Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods, in the Journal: Molecules 2014, 19, 19097-19113 of 12/09/2014
- what: The aim of this study was to identify and characterize the aroma-active compounds of Jinhua ham under different processing times and operation conditions by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), aided by both dynamic headspace dilution analysis (DHDA) and aroma extract dilution analysis . . .
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