Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography–Ion Mobility Spectrometry
The production of high-quality specialty meats has emerged as a prominent research focus within the livestock industry, under the broader concept of big food. However, the composition and variances of volatile compounds (VOCs) in donkey meat (DM) and horse meat (HM) remain unclear, which complicates...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/7/1203 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|