Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC–MS combined with OPLS-DA
| Autor: | Yu, Ligang, Pang, Ying, Shen, Guang, Bai, Baoqing, Yang, Yukun, Zeng, Maomao |
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| Zdroj: | In Food Chemistry 15 January 2025 463 Part 1 |
| Databáze: | ScienceDirect |
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