Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds—The Effect of Tomato Pomace Addition
MOLECULES（2024）
Key words
raw fermented sausages,tomato pomace,volatile compounds,bioactive compounds,sensory analysis
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined