Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
Thais Cardoso Merlo(Universidade de São Paulo), Carmen J. Contreras‐Castillo(Universidade de São Paulo), Iliani Patinho(Universidade de São Paulo), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), Erick Saldaña(Universidad Nacional de Moquegua), Miriam Mabel Selani(Fundação de Estudos Agrários Luiz de Queiroz), Beatriz Schmidt Menegali(Universidade de São Paulo), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Alais Cristina Oliveira(Universidade de São Paulo)
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