Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork
Zhijie Liu, Yiqun Huang, Shanshan Kong, Junjian Miao, Keqiang Lai
Topics & Concepts
HexanalChemistryFood scienceAutoxidationLipid oxidationChromatographyBiochemistryAntioxidantMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesSpectroscopy and Chemometric Analyses