Minimizing spice usage while retaining flavor signatures of spiced pork via integrative flavoromics and sensory evaluation

Food Chemistry 2026

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Authors: Ying Sun, Tong Wu, Baosong Wang, Haojie Ni, Hong Zeng, Yanbo Wang

DOI: 10.1016/j.foodchem.2026.147906

Cited by: 3

References: 41

Fields of Study & Subjects

Meat and Animal Product Quality Fermentation and Sensory Analysis Sensory Analysis and Statistical Methods

References 41