Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics
Shengnan Duan, Zhiqing Tian, Xin Zheng, Xiaoyan Tang, Wusun Li, Xinyuan Huang
Topics & Concepts
FlavourChemistryFlavorFood scienceFatty acidLoinOleic acidMass spectrometryOrganolepticChromatographyGas chromatographyBiochemistryMeat and Animal Product QualityIdentification and Quantification in FoodAdvanced Chemical Sensor Technologies