Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study Article

Tao, Wenli, Li, Zhenzhu, Wei, Guangqiang et al. (2025). Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study . 14(17), 10.3390/foods14173098

cited authors

  • Tao, Wenli; Li, Zhenzhu; Wei, Guangqiang; Wang, Yue; Wang, Yuzhu; Zhang, Wenbin; Zhang, Chenghao; Chai, Yunmei; Mao, Huaming; Li, Yufang; Huang, Aixiang

authors

publication date

  • September 4, 2025

keywords

  • ACID
  • DRY-CURED HAM
  • Food Science & Technology
  • Life Sciences & Biomedicine
  • OXIDATION
  • QUALITY
  • Science & Technology
  • VOLATILE COMPOUNDS
  • ham
  • key metabolites
  • lipids
  • volatile flavor compounds

Digital Object Identifier (DOI)

publisher

  • MDPI

volume

  • 14

issue

  • 17