Analysis of volatile compounds in pork from four different...

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Food Science & Nutrition 2019 / 03

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

Chen, Guoshun, Su, Yingyu, He, Lianghong, Wu, Hongbin, Shui, Shengzhang
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Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.955
Date:
March, 2019
File:
PDF, 575 KB
english, 2019
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