Analysis of volatile compounds in pork from four different pig breeds using headspace solid‐phase micro‐extraction/gas chromatography–mass spectrometry-Reference-Cited by-同舟云学术

Analysis of volatile compounds in pork from four different pig breeds using headspace solid‐phase micro‐extraction/gas chromatography–mass spectrometry

Published:2019-03-27 Issue:4 Volume:7 Page:1261-1273
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Chen Guoshun¹^ORCID,Su Yingyu¹,He Lianghong¹,Wu Hongbin¹,Shui Shengzhang¹

Affiliation:

1. College of Animal Science and Technology Gansu Agricultural University Anning District, Lanzhou China

Funder

Gansu Agricultural University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.955

Reference32 articles.

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2. Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)

3. Determination of flavor substances in fermented pork by GC‐MS;Du X.;Meat Research,2012

4. Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

5. Identification and changes of different volatile compounds in meat of crucian carp under short-term starvation by GC-MS coupled with HS-SPME

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