Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
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2. Effects of defatting and cooking methods on pig large intestines volatile compounds by flavor omics and fatty acids;LWT;2023-11
3. Odor Substances Generation and Variation of Broth in Pork Braised Processing Based on Multi-Instrumental and Multiplex Analysis;2023
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