Characterization of key aromas in different breeds of pork based on molecular sensory science and computational chemistry
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Thermal processing profoundly reshapes food aroma, yet the characterization of key aromas in different breeds of pork is still limited. In this study, five pork breeds, including Bama Xiang pig (BM), Shenxian×Landrace (SX), Rongchang pig (RC), Tibetan pig (ZX... ...
