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

PURPOSE: The volatile compounds that contribute to the flavor of pork are unknown. Therefore, the present study aimed to determine the differences in volatile compounds from pork meats of four different pig breeds using headspace solid‐phase micro‐extraction (HS‐SPME)/gas chromatography–mass spectro...

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Detalles Bibliográficos
Autores principales: Chen, Guoshun, Su, Yingyu, He, Lianghong, Wu, Hongbin, Shui, Shengzhang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475761/
https://www.ncbi.nlm.nih.gov/pubmed/31024699
http://dx.doi.org/10.1002/fsn3.955

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475761/
https://www.ncbi.nlm.nih.gov/pubmed/31024699
http://dx.doi.org/10.1002/fsn3.955

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