# Characterizing the composition of volatile compounds in different types of Chinese bacon using GC–MS, E-nose, and GC–IMS

> Research article (Journal of Chromatography A, 2024) · cited 13× · AI/ML

**Wikidata**: [openalex:W4399382313](https://www.wikidata.org/wiki/openalex:W4399382313)  
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