Zobrazeno 1 - 4
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pro vyhledávání: '"Tang, Xiaoyan"'
Publikováno v:
In Food Chemistry 15 November 2024 458
Publikováno v:
In Food Chemistry 15 August 2022 385
Publikováno v:
In Food Chemistry 15 July 2021 350
Publikováno v:
Food chemistry. 350
Fatty acids and nucleotides are major contributors of pork flavor, which are key quality traits influencing consumers' preference. In this study, we investigated the contents of nucleotides (inosinic acid, inosine, and hypoxanthine) and 26 fatty acid