1Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis

作者： Wu, Weida; Zhan, Junliang; Tang, Xiaoyan; Li, Ting; Duan, Shengnan; Duan, Shengnan; 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 210095, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Chinese local pigs; Fatty acids; Aroma compounds; Partial least squares regression; GC-O-MS

年份：2022