Elucidating key lipids driving aroma differences and potential formation pathways in marbled beef with interindividual lipid variations

Food Chemistry 2026

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Authors: Jing Li, Huihui Tian, Miaomiao Dong, Yimeng Ren, Longzhu Zhou, Yujie Shi, Qingyu Zhao, Chaohua Tang, Junmin Zhang, Yueyu Bai

DOI: 10.1016/j.foodchem.2026.148641

Cited by: 0

References: 37

Fields of Study & Subjects

Meat and Animal Product Quality Food Chemistry and Fat Analysis Edible Oils Quality and Analysis

References 37