Research on Volatile Flavors of Jinhua Ham

doi:10.3969/j.issn.1673-1689.2005.01.016

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Research on Volatile Flavors of Jinhua Ham
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                        10.3969/j.issn.1673-1689.2005.01.016
                    
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Abstract:

Traditional simultaneous distillation extraction (SDE) and solid-phase micro extraction (SPME) techniques were compared for their effectiveness in the extraction of volatile flavor compounds from the Chinese traditional Jinhua ham. 143 Jinhua ham volatil

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TIAN Huai-xiang, WANG Zhang, XU Shi-ying. Research on Volatile Flavors of Jinhua Ham[J]. Journal of Food Science and Biotechnology,2005,24(1).

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