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Effects of Onion Skin Extract on Lipid Oxidation and Volatile Flavor Compounds of Low-Salt Dry-Cured Ham During Ripening

Siqi Chen, Changxin Ge,Baide Mu,Changcheng Zhao,Juan Wang,Hongmei Li,Chunxiang Piao,Guanhao Li

LWT-FOOD SCIENCE AND TECHNOLOGY（2025）

Cited 0|Views8
Key words
Onion skin extract,Quercetin,Volatile flavor,Fat oxidation,Dry-cured ham
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