The content- and odor-advantaged volatile compounds and the visualized characteristic odor profile of n-3 PUFA-rich fried pork meat obtained from finishing pigs fed a diet enriched with linseed oil and selenomethionine

Food Chemistry 2026

View at publisher

Authors: Teng Hui, Zhengfeng Fang, Yong Yang, Yiming Sun, Jianxun Li

DOI: 10.1016/j.foodchem.2026.148393

Cited by: 0

References: 35

Fields of Study & Subjects

Meat and Animal Product Quality Edible Oils Quality and Analysis Food and Agricultural Sciences

References 35