Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork-Reference-Cited by-同舟云学术

Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork

Published:2023-09 Issue: Volume:419 Page:135962
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Zhijie,Huang Yiqun^ORCID,Kong Shanshan,Miao Junjian,Lai Keqiang^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS;Estévez;Journal of Agricultural and Food Chemistry,2003

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