Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map

Park, Min Kyung; Kim, Bo-Gyeong; Kang, Min-Cheol; Kim, Tae-Kyung; Choi, Yun-Sang

doi:10.1016/j.afres.2024.100655

Applied Food Research

2025

DOI: 10.1016/j.afres.2024.100655

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Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map

Min Kyung Park,

Bo-Gyeong Kim,

Min-Cheol Kang

et al.

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Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map

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References 42 publications

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