Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork.

Gao, Hu; Yang, Fang; Zhu, Bangqiang; Yin, Shishu; Fu, Yawei; Li, Yiyang; Liao, Yinchang; Kang, Meng; Zhang, Yuebo; He, Jun; Yin, Yulong; Xu, Kang

Gao, Hu; Yang, Fang; Zhu, Bangqiang; Yin, Shishu; Fu, Yawei; Li, Yiyang; Liao, Yinchang; Kang, Meng; Zhang, Yuebo; He, Jun; Yin, Yulong; Xu, Kang.

Afiliación

Gao H; Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Yang F; Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Zhu B; Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Yin S; Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Fu Y; Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Li Y; Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Liao Y; Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Kang M; Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Zhang Y; Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
He J; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China.
Yin Y; Animal Nutrition Genome and Germplasm Innovation Research Center and Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Xu K; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China.

Foods ; 12(2)2023 Jan 08.

Article en En | MEDLINE | ID: mdl-36673389

Palabras clave

HS-SPME-GC-MS; Ningxiang pork; method optimization; volatile flavor compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China