Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

Publication date: Available online 5 June 2021Source: Meat ScienceAuthor(s): Thais Cardoso Merlo, José Manuel Lorenzo, Erick Saldaña, Iliani Patinho, Alais Cristina Oliveira, Beatriz Schmidt Menegali, Miriam Mabel Selani, Rubén Domínguez, Carmen J. Contreras-Castillo

Source: Meat Science - June 6, 2021 Category: Food Science Source Type: research