The combined use of electronic nose and characteristic odor fingerprints was employed to reveal the odor identity card of n-3 PUFA-rich fried pork meat derived from finishing pigs fed a diet enriched with linseed oil and selenomethionine
Jianxun Li(Chinese Academy of Agricultural Sciences), Yi‐Ming Sun(Sichuan Agricultural University), Zhengfeng Fang(Sichuan Agricultural University), Yang Yong(Soochow University)
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