Tracking the formation of key aroma compounds in roasted ducks prepared by air frying using volatilomics, lipidomics, and heat transfer analysis

Food Chemistry 2026

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Authors: Wenjing Li, Y Zhang, X. Zhang, Shuqi Zhao, C. T. Sun, Chengyu ZENG, Cheng Li, Jiangyan Yu, Junke Li, Huan Liu

DOI: 10.1016/j.foodchem.2026.148012

Cited by: 4

References: 37

Fields of Study & Subjects

Edible Oils Quality and Analysis Fermentation and Sensory Analysis Olfactory and Sensory Function Studies

References 37