@article{article3ec24787,
title   = {Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon},
author = {Merlo, Thais Cardoso and Lorenzo, José Manuel and Saldaña, Erick and Patinho, Iliani and Oliveira, Alais Cristina and Menegali, Beatriz Schmidt and Selani, Miriam Mabel and Domínguez, Rubén and Contreras-Castillo, Carmen Josefina},
year = {2021},
doi = {10.1016/j.meatsci.2021.108596},
journal   = {Meat Science}
}