Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis

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Title
Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis
Authors
Keywords
GC–MS/O, E-nose, Pork breeds, Odour-active compounds, Potential flavour markers
Journal
FOOD RESEARCH INTERNATIONAL
Volume 130, Issue -, Pages 108910
Publisher
Elsevier BV
Online
2019-12-18
DOI
10.1016/j.foodres.2019.108910

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