1Screening out important substances for distinguishing Chinese indigenous pork and hybrid pork and identifying different pork muscles by analyzing the fatty acid and nucleotide contents

作者： Tu, Ting; Wu, Weida; Tang, Xiaoyan; Ge, Qianqian; Zhan, Junliang; Tu, Ting; SCI

机构： Chinese Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Key Lab Agroprod Qual & Safety, Beijing 100081, Peoples R China; Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Pork breeds; Pork muscles; Flavor nucleotides; Fatty acids; Important substances

年份：2021