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Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities.

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第一作者： Clément,Burgeon

第一单位： Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, 5030 Gembloux, Belgium.

作者： Clément,Burgeon ^[1] ; Alice,Markey ^[1] ; Marc,Debliquy ^[2] ; Driss,Lahem ^[3] ; Justine,Rodriguez ^[2] ; Ahmadou,Ly ^[3] ; Marie-Laure,Fauconnier ^[1]

作者单位： Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, 5030 Gembloux, Belgium. ^[1] Service de Science des Matériaux, Faculté Polytechnique, Université de Mons, Rue de l'Epargne 56, 7000 Mons, Belgium. ^[2] Materia Nova ASBL, Materials R&D Centre, Parc Initialis, Avenue Nicolas Copernic 3, 7000 Mons, Belgium. ^[3]

关键词 GC-MS SPME VOC back fat boar taint entire male pig lipid oxidation meat quality pork meat

DOI 10.3390/foods10061311

PMID 34200407

发布时间 2021-07-05

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Foods (Basel, Switzerland)

2021年10卷6期

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Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

相关期刊

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