Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map
The volatile compound profile is an important factor among the various constituents used to evaluate the quality of different species of meat. This study aimed to investigate the volatile compound profile of raw meat from commonly consumed meat species, such as beef, pork, chickens, and ducks, and p...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002658 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|