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Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC–MS combined with metabolomics

Nuodeng HamFood FermentationBiochemistryFlavoromicsCharacteristic Flavor CompoundsSmall Molecule MetabolitesFoodomicsMetabolomicsChromatographyMedicineBiomolecular EngineeringHealth Sciences