{"title":"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","authors":"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","doi":"10.1080/10942912.2024.2387934","DOIUrl":null,"url":null,"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)...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"5 1","pages":""},"PeriodicalIF":3.1000,"publicationDate":"2024-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork\",\"authors\":\"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\",\"doi\":\"10.1080/10942912.2024.2387934\",\"DOIUrl\":null,\"url\":null,\"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)...\",\"PeriodicalId\":14050,\"journal\":{\"name\":\"International Journal of Food Properties\",\"volume\":\"5 1\",\"pages\":\"\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2024-08-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Properties\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10942912.2024.2387934\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Properties","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10942912.2024.2387934","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork
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)...
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.
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