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Page 1
The Establishment of Evaluation Models for the Cooking Suitability of Different Pork Muscles.
Foods. 2023 Feb 8;12(4):742. doi: 10.3390/foods12040742.
Foods. 2023.
PMID: 36832817
Free PMC article.
Screening out important substances for distinguishing Chinese indigenous pork and hybrid pork and identifying different pork muscles by analyzing the fatty acid and nucleotide contents.
Tu T, Wu W, Tang X, Ge Q, Zhan J.
Tu T, et al. Among authors: zhan j.
Food Chem. 2021 Jul 15;350:129219. doi: 10.1016/j.foodchem.2021.129219. Epub 2021 Feb 6.
Food Chem. 2021.
PMID: 33610838
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Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis.
Wu W, Zhan J, Tang X, Li T, Duan S.
Wu W, et al. Among authors: zhan j.
Food Chem. 2022 Aug 15;385:132543. doi: 10.1016/j.foodchem.2022.132543. Epub 2022 Feb 24.
Food Chem. 2022.
PMID: 35287104
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The Effects of Different Natural Plant Extracts on the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Roast Duck.
Shen X, Huang X, Tang X, Zhan J, Liu S.
Shen X, et al. Among authors: zhan j.
Foods. 2022 Jul 15;11(14):2104. doi: 10.3390/foods11142104.
Foods. 2022.
PMID: 35885346
Free PMC article.
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