Volatile flavor constituents in the pork broth of black-pig

Published 2017 View Full Article

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Title
Volatile flavor constituents in the pork broth of black-pig
Authors
Keywords
Black pig, Broth, Odor-active, Meat flavor, GC–MS/MS, Quantitation
Journal
FOOD CHEMISTRY
Volume 226, Issue -, Pages 51-60
Publisher
Elsevier BV
Online
2017-01-06
DOI
10.1016/j.foodchem.2017.01.011

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