Bibliometric Review on the Volatile Organic Compounds in Meat.

Ni, Qianlin; Amalfitano, Nicolò; Biasioli, Franco; Gallo, Luigi; Tagliapietra, Franco; Bittante, Giovanni

Ni, Qianlin; Amalfitano, Nicolò; Biasioli, Franco; Gallo, Luigi; Tagliapietra, Franco; Bittante, Giovanni.

Affiliation

Ni Q; Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, 35020 Padua, Italy.
Amalfitano N; Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, 35020 Padua, Italy.
Biasioli F; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
Gallo L; Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, 35020 Padua, Italy.
Tagliapietra F; Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, 35020 Padua, Italy.
Bittante G; Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, 35020 Padua, Italy.

Foods ; 11(22)2022 Nov 10.

Article de En | MEDLINE | ID: mdl-36429166

Mots clés

VOC; beef; chicken; meat aroma; meat flavor; meat odor; meat sensory traits; olfactometry; pork

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: Foods Année: 2022 Type de document: Article Pays d'affiliation: Italie