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Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments.
Chen, Xueli; Liu, Haoyue; Li, Cong; Xu, Yujuan; Xu, Baocai.
Affiliation
  • Chen X; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China.
  • Liu H; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China; School of Life Sciences, Shanghai University, Shanghai 200444, China.
  • Li C; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China. Electronic address: cobralc@126.com.
  • Xu Y; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China.
  • Xu B; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China; Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui Province, China. Elect
Food Res Int ; 178: 113954, 2024 Feb.
Article in En | MEDLINE | ID: mdl-38309911
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Volatile Organic Compounds / Odorants Type of study: Prognostic_studies Limits: Animals Language: En Journal: Food Res Int Year: 2024 Document type: Article Affiliation country: China Country of publication: Canadá
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Volatile Organic Compounds / Odorants Type of study: Prognostic_studies Limits: Animals Language: En Journal: Food Res Int Year: 2024 Document type: Article Affiliation country: China Country of publication: Canadá