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Journal: Foods, 2021
Volume: 10
Number: 1311
1311
Article: Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities
Authors: by Clément Burgeon, Alice Markey, Marc Debliquy, Driss Lahem, Justine Rodriguez, Ahmadou Ly and Marie-Laure Fauconnier
Link: https://www.mdpi.com/2304-8158/10/6/1311

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