Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

Authors

Keywords

Lard, Enzyme-treated, Free fatty acid, Pork flavour, Partial least squares regression, GC–MS

Journal

Volume 124, Issue -, Pages 15-24

Publisher

Elsevier BV

Online

2016-10-21

DOI

10.1016/j.meatsci.2016.10.009

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