Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-08-11 DOI:10.1080/10942912.2024.2387934

Huali Li, Yingying Liu, Yinglin Peng, Shiliu Yang, Huibo Ren, Xionggui Hu, Ji Zhu, Yuan Deng, Qingming Cui, Siyang Zhang, Jianbo Zuo, Lihua Cao, Chen Chen

引用次数: 0

Abstract

Lipids and volatile organic compounds (VOCs) are essential contributors to meat flavor. However, no studies to date have comprehensively explored the lipids and VOCs in raw pork from Ningxiang (NX)...

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宁乡猪肉和伯克希尔-宁乡猪肉中脂质和挥发性有机化合物的比较表征及相关性

脂质和挥发性有机化合物（VOC）是肉类风味的重要组成部分。然而，迄今为止还没有研究对宁乡（NX）生猪肉中的脂质和挥发性有机化合物进行全面探索。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.