Cooking mode shapes Yuxiang shredded pork flavor signatures: a comparative multi-omics study

Food Chemistry 2026

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Authors: Xuan Wang, Xuan Wang, Shaoran Shi, Like Gong, Shaoying Liu, Huali He, Yuan Yao, Xinglong Wang, Xinglong Wang, Hongxi Zhao, Jingguang Li, Yunfeng Zhao
+1 more Dawei Chen
DOI: 10.1016/j.foodchem.2026.149377
Cited by: 1
References: 35

Fields of Study & Subjects

Advanced Chemical Sensor Technologies Meat and Animal Product Quality Fermentation and Sensory Analysis

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
516
Pages
149377–149377
Publication date
22 April 2026
Language
EN