Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork.

Autor: Li, Huali1 (AUTHOR), Liu, Yingying1 (AUTHOR), Peng, Yinglin1 (AUTHOR), Yang, Shiliu2 (AUTHOR), Ren, Huibo1 (AUTHOR), Hu, Xionggui1 (AUTHOR), Zhu, Ji1 (AUTHOR), Deng, Yuan1 (AUTHOR), Cui, Qingming1 (AUTHOR), Zhang, Siyang2 (AUTHOR), Zuo, Jianbo1 (AUTHOR), Cao, Lihua1 (AUTHOR), Chen, Chen1 (AUTHOR) 2004chch@163.com
Zdroj: International Journal of Food Properties. 2024, Vol. 27 Issue 1, p1133-1149. 17p.
Databáze: Academic Search Ultimate
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