Comparative Characterization of Volatile Compounds of Ningxiang Pig, Duroc and Their Crosses (Duroc × Ningxiang) by Using SPME-GC-MS

With the aim to study the flavor characteristics of Ningxiang pigs (NX), Duroc (DC) pigs, and their crosses (Duroc × Ningxiang, DN), electronic nose and gas chromatography–mass spectrometry analysis were used to detect the volatile flavor substances in NX, DC, and DN (n = 34 pigs per population). A...

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Detalles Bibliográficos
Autores principales: Zhu, Bangqiang, Gao, Hu, Yang, Fang, Li, Yiyang, Yang, Qiaoyue, Liao, Yinchang, Guo, Haimin, Xu, Kang, Tang, Zhiqiang, Gao, Ning, Zhang, Yuebo, He, Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001212/
https://www.ncbi.nlm.nih.gov/pubmed/36900576
http://dx.doi.org/10.3390/foods12051059

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001212/
https://www.ncbi.nlm.nih.gov/pubmed/36900576
http://dx.doi.org/10.3390/foods12051059

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