Unlocking the anatomical code of flavor and lipids in grass carp (Ctenopharyngodon idellus) fish oil from different tissue parts by SPME-GC–MS, molecular docking, and lipidomics

Food Chemistry 2026

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Authors: Huijuan Zhou, Lin Xu, Junru Bai, L. Weng, Chengwei Yu, Mingming Hu, Bizhen Zhong, Jinlin Li, Zongcai Tu, Bin Peng

DOI: 10.1016/j.foodchem.2026.148088

Cited by: 3

References: 10

Fields of Study & Subjects

Meat and Animal Product Quality Aquaculture Nutrition and Growth Olfactory and Sensory Function Studies

References 10