Flavoromics and lipidomics analysis of volatile compound formation in different aquatic lipids under thermal oxidation

Food Chemistry 2026

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Authors: Xinhui Bi, Yi Wang, Xuhui Huang, Meng Dong, Lei Qin, Dongmei Li, Dayong Zhou, Yuying Zhang

DOI: 10.1016/j.foodchem.2026.149752

Cited by: 1

References: 55

Fields of Study & Subjects

Edible Oils Quality and Analysis Metabolomics and Mass Spectrometry Studies Fermentation and Sensory Analysis

References 55