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Updated: May 11, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat

Geunho Kang1, Soohyun Cho, Pilnam Seong

  • 1Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Republic of Korea. kangroot@korea.kr

Meat Science
|May 7, 2013
PubMed

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