Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. - Merlo TC; da Cruz Antonio J; Savian TV; Villegas C; Dargelio MDB; da Silva Pinto JS; Alencar SM; Rodrigues ALR; Saldaña E; Contreras-Castillo CJ (Meat science, 2020)