Volatile flavor constituents in the pork broth of black-pig-Reference-Cited by-同舟云学术

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Volatile flavor constituents in the pork broth of black-pig

Published:2017-07 Issue: Volume:226 Page:51-60
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Jian,Wang Meng,Xie Jianchun,Zhao Mengyao,Hou Li,Liang Jingjing,Wang Shi,Cheng Jie

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Official methods of analysis;Association of Official Analytical Chemists (AOAC),1990

3. Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles;Benet;LWT-Food Science and Technology,2015

4. Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes;Benet;Food Chemistry,2016

5. Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat;Cameron;Meat Science,2000

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