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Correlations between free fatty acids and volatile compounds in four pork cuts from Shanxia long black pigs: implications for cut-specific flavor generation — Europe PMC PMID:42661640

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/42661640
DOI: 10.3389/fnut.2026.1840577
License (as archived): solo-consultazione
Archived: 2026-10-16T15:40:25.020Z
SHA-256 of the archived text: 9bef3bc086e342379e3d6f287032194c3686131edd4f465c450de41915227836
Stable URL of this page: https://metraipolis.com/documento/dc_ed6c06aa191f

How to cite

Correlations between free fatty acids and volatile compounds in four pork cuts from Shanxia long black pigs: implications for cut-specific flavor generation — Europe PMC PMID:42661640 — Europe PMC (en), https://europepmc.org/article/MED/42661640 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_ed6c06aa191f (Metraipolis archive dc_ed6c06aa191f, sha256 9bef3bc086e342379e3d6f287032194c3686131edd4f465c450de41915227836)

BibTeX

@misc{dced6c06aa191f,
  title = {Correlations between free fatty acids and volatile compounds in four pork cuts from Shanxia long black pigs: implications for cut-specific flavor generation — Europe PMC PMID:42661640},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/42661640},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_ed6c06aa191f; sha256 9bef3bc086e342379e3d6f287032194c3686131edd4f465c450de41915227836},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/42661640. Agents can read the archived copy with the MCP tool read_document.