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Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose
Research article (Foods, 2022) · cited 16× · AI/ML
Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose
Summary
Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose is a scholarly article[1].
Key Facts
Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose. Retrieved May 24, 2026, from https://4ort.xyz/entity/evaluation-of-the-influence-of-flavor-characteristics-of-cooked-bacon-with-different-sterilization-methods-by-gc-ims-com
MLA“Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/evaluation-of-the-influence-of-flavor-characteristics-of-cooked-bacon-with-different-sterilization-methods-by-gc-ims-com.
BibTeX@misc{4ortxyz_evaluation-of-the-influence-of-flavor-characteristics-of-cooked-bacon-with-different-sterilization-methods-by-gc-ims-com_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose}}, year = {2026}, url = {https://4ort.xyz/entity/evaluation-of-the-influence-of-flavor-characteristics-of-cooked-bacon-with-different-sterilization-methods-by-gc-ims-com}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose — https://4ort.xyz/entity/evaluation-of-the-influence-of-flavor-characteristics-of-cooked-bacon-with-different-sterilization-methods-by-gc-ims-com (retrieved 2026-05-24)
