Characterization of Flavor Profile of Nanx Wudl Sour Meat Fermented from Goose and Po... | RTCL.TV
Channel: Social RTCL TV
Date: 2023-10-11

### Keywords ###
#fermentedmeat #volatilecompounds #GC–IMS #intelligentsensory #chemometrics #RTCLTV #shorts

### Article Attribution ###
Title: Characterization of Flavor Profile of Nanx Wudl Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue
Authors: Xin Zhao, Jianying Feng, Luca Laghi, Jing Deng, Xiaofang Dao, Junni Tang, Lili Ji, Chenglin Zhu ,and Gianfranco Picone
Publisher: MDPI AG
DOI: 10.3390/foods12112194
DOAJ URL: https://doaj.org/article/4fee9fc40135431bb5189cb70b8a1e63
Source URL: https://www.mdpi.com/2304-8158/12/11/2194



### Image Attribution ###
We used stable diffusion to programmatically generate the background images. 
Viewer discretion is advised.

### Channels ###
YouTube Channel: https://www.youtube.com/@socialrtcltv
Odysee Channel: https://odysee.com/@social_rtcl_tv

### Video Timestamps ###
0:00:00 - Summary 
0:00:28 - Title 
0:00:34 - End