Validation by collaborative trial of a method for the determination by GC–MS and LC–MS/MS of boar taint marker compounds in pork tissue
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference20 articles.
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1. Development and validation of a classification model for boar taint detection in pork fat samples;Food Chemistry;2024-06
2. Lipid Serum Profiling of Boar-Tainted and Untainted Pigs Using GC×GC–TOFMS: An Exploratory Study;Metabolites;2022-11-15
3. Assessment of components related to flavor and taste in Tan-lamb meat under different silage-feeding regimens using integrative metabolomics;Food Chemistry: X;2022-06
4. Past, present, and future trends in boar taint detection;Trends in Food Science & Technology;2021-06
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