Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS
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DOI: 10.3390/molecules28041726
Abstract: As the main consumed meat of Chinese residents, pork has a unique flavor, but the internal volatile organic compounds that cause the flavor differences between pork muscles are not clear at present. In this study,… read more here.
Keywords: compounds different; muscles pork; organic compounds; analysis ... See more keywords