Comparative Characterization of Odor-Active Compounds and Fatty Acids in Five Pork Cuts

Mingguang Yu, Ting Li, Liran Wang, Liang Zhuang, Yunxia Luan

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DOI: 10.3390/molecules31203642
Published: 2026-10-12
Container: Molecules
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/molecules31203642,
  title = {Comparative Characterization of Odor-Active Compounds and Fatty Acids in Five Pork Cuts},
  author = {Mingguang Yu and Ting Li and Liran Wang and Liang Zhuang and Yunxia Luan},
  year = {2026},
  journal = {Molecules},
  doi = {10.3390/molecules31203642},
  url = {https://doi.org/10.3390/molecules31203642}
}

RIS

TY  - JOUR
TI  - Comparative Characterization of Odor-Active Compounds and Fatty Acids in Five Pork Cuts
AU  - Mingguang Yu
AU  - Ting Li
AU  - Liran Wang
AU  - Liang Zhuang
AU  - Yunxia Luan
PY  - 2026
JO  - Molecules
DO  - 10.3390/molecules31203642
UR  - https://doi.org/10.3390/molecules31203642
ER  -

APA

Yu, M., Li, T., Wang, L., Zhuang, L., & Luan, Y. (2026). Comparative Characterization of Odor-Active Compounds and Fatty Acids in Five Pork Cuts. Molecules. https://doi.org/10.3390/molecules31203642

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crossref · retrieved 2026-11-10T16:34:14.828Z