Work

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

Year: 2019

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2019.107904

Authors: Yanan Shi, Xiang Li, Aixiang Huang

Institution: Yunnan Agricultural University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2962679740

FWCI: 15.14

Cites: 50

Cited by: 180

Related to: 10