Effects of heat treatments, storage and reheating on volatile compounds in pork and screening for characteristic volatile compounds

作者：Yunxiang Sun, Feng Du, Yiqun Huang, Junjian Miao, Keqiang Lai · 发表于：Meat Science · 年份：2025 · DOI：10.1016/j.meatsci.2025.109740 · 被引用次数：9 · 研究领域：Meat and Animal Product Quality、Advanced Chemical Sensor Technologies、Animal Nutrition and Physiology