Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork-Reference-Cited by-同舟云学术

Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork

Published:2024-08-11 Issue:1 Volume:27 Page:1133-1149
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Li Huali¹,Liu Yingying¹,Peng Yinglin¹,Yang Shiliu²,Ren Huibo¹,Hu Xionggui¹,Zhu Ji¹,Deng Yuan¹,Cui Qingming¹,Zhang Siyang²,Zuo Jianbo¹,Cao Lihua¹,Chen Chen¹

Affiliation:

1. Hunan Institute of Animal and Veterinary Science, Changsha, Hunan Province, China

2. Hunan Liushahe Ningxiang Pigs Ecological Husbandry Limited Company, Ningxiang, Hunan Province, China

Funder

Innovation Platform and Talent Program of Hunan Province

the Silicon Valley Special Project of Longping Seeds Industry in Changsha City of China

the Open Research Program of Hunan Provincial Key Laboratory

the Natural Science Foundation of Hunan Province of China

the Technology System Construction Project of Pig Industry of Hunan Province

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2387934

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4. Dynamic transcriptome and DNA methylome analyses on longissimus dorsi to identify genes underlying intramuscular fat content in pigs

5. Ageing and retail display time in raw beef odour according to the degree of lipid oxidation