Integrated targeted lipidomics and electronic nose analyses reveal lipid composition differences between chicken meat with varying fat levels and odor dynamics during cold storage

Food Chemistry 2026

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Authors: Zhongzhen Lin, Chunlin Yu, Donghao Zhang, Yuan Tang, Yufei Wang, Shuhui Yu, Chaowu Yang, Yiping Liu

DOI: 10.1016/j.foodchem.2026.148221

Cited by: 2

References: 31

Fields of Study & Subjects

Meat and Animal Product Quality Advanced Chemical Sensor Technologies Nanocomposite Films for Food Packaging

References 31