Integrated metabolomics and volatilomics reveal the impact of compound curing agents on lipid-related metabolites and volatile compounds in Xuanwei ham
Year: 2025
Type: article
Language: en
Topic: Meat and Animal Product Quality
Authors and affiliations:
raw_author_name: Wen Xun
raw_affiliation_strings: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
raw_author_name: Yucai Yang
raw_affiliation_strings: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
raw_author_name: Yanru Zhong
raw_affiliation_strings: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
raw_author_name: Jiao Li
raw_affiliation_strings: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
raw_author_name: Nannan Zhou
raw_affiliation_strings: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
raw_author_name: Yanfei Du
raw_affiliation_strings: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
raw_author_name: Shuai Tang
raw_affiliation_strings: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
raw_author_name: Jiayan Tan
raw_affiliation_strings: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
raw_author_name: Keshi Yang
raw_affiliation_strings: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
raw_author_name: Chunying Weng
raw_affiliation_strings: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
raw_author_name: Huiwen Dong
raw_affiliation_strings: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
raw_author_name: Guozhou Liao
raw_affiliation_strings: Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China. Electronic address: liaoguozhou@ynau.edu.cn
raw_author_name: Guiying Wang
raw_affiliation_strings: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China. Electronic address: ynkmwgy@ynau.edu.cn