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Screening out important substances for distinguishing Chinese indigenous pork and hybrid pork and identifying different pork muscles by analyzing the fatty acid and nucleotide contents

Ting Tu, Weida Wu, Xiaoyan Tang, Qianqian Ge, Junliang Zhan

2021Food Chemistry57 citationsDOI

Topics & Concepts

HypoxanthineFlavorNucleotideFood scienceInosineFatty acidChemistryGas chromatographyLongissimus dorsiBiochemistryPolyunsaturated fatty acidBiologyChromatographyGeneEnzymeMeat and Animal Product QualityAnimal Nutrition and PhysiologySpectroscopy and Chemometric Analyses
Screening out important substances for distinguishing Chinese indigenous pork and hybrid pork and identifying different pork muscles by analyzing the fatty acid and nucleotide contents | Litcius