Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors

Volatile organic compounds (VOCs) are important contributors to meat aroma and are variably correlated with each other. To study the sources of variation and the correlations among meat VOCs, meat cuts from five animal species/categories (chicken, turkey, pork, veal, and beef; two animals/species/re...

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Detalles Bibliográficos
Autores principales: Bittante, Giovanni, Ni, Qianlin, Khomenko, Iuliia, Gallo, Luigi, Biasioli, Franco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7768462/
https://www.ncbi.nlm.nih.gov/pubmed/33255832
http://dx.doi.org/10.3390/foods9121738

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7768462/
https://www.ncbi.nlm.nih.gov/pubmed/33255832
http://dx.doi.org/10.3390/foods9121738

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