Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Chemometrics
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Abstract Volatile compounds (VOCs) are an important factor affecting meat quality. However, the characteristic VOCs in different parts of donkey meat remain unknown. Accordingly, this study represents a preliminary inves...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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