An evaluation of biochemical, structural and volatile changes of dry‐cured pork using a combined ion mobility spectrometry, hyperspectral and confocal imaging approach
Xiaoyu Tian(Jiangsu University), Junwen Bai(Jiangsu University), Chunxia Dai(Jiangsu University), Xingyi Huang(Jiangsu University), Chengquan Wang(Jiangsu University), Kaiyi Zheng(Jiangsu University), Joshua Harrington Aheto(University of Agribusiness and Rural Development)
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