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Updated: Oct 28, 2026

Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Integrated Flavoromics Reveals Breed-Associated Flavor Evolution in Dry-Cured Xuanwei Ham During Ripening

Jialin Li1,2, Hui Liu1,2, Zhiqing Tian1,2

  • 1State Key Laboratory for Quality and Safety of Agro-Products, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China.

Foods (Basel, Switzerland)
|October 27, 2026
PubMed

Keywords:
Xuanwei hamdiscriminant markersflavor metabolitesgas chromatography ion mobilitypig breed

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