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    Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose by Bayierta Bayinbate, Linwei Yang, Iftikhar Hussain Badar, Yue Liu, Lang Zhang, Yingying Hu, Baocai Xu

    Published 2025-01-01
    “…This research utilized gas chromatography–mass spectrometry (GC–MS), electronic tongue (E-tongue), electronic nose (E-nose), and sensory analysis to investigate the flavor profiles of beef jerky from four specific regions of China: Xinjiang, Tibet, Sichuan, and Inner Mongolia. Physical analysis revealed that beef jerky from Inner Mongolia had lower moisture content and water activity, while Tibet and Inner Mongolia samples exhibited lower pH values. …”
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