Unraveling the co-evolution of lipidome and flavorome during the light-frying of grass carp cubes: Interactions between lipid oxidation and Maillard reaction

Food Chemistry 2026

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Authors: Jinlin Li, Xinwu Hu, Shuanglong Wang, Li Huang, Hanhao Zhou, Chengwei Yu, Mingming Hu, Zongcai Tu, Bizhen Zhong, Bin Peng

DOI: 10.1016/j.foodchem.2026.150010

Cited by: 3

References: 32

Fields of Study & Subjects

Edible Oils Quality and Analysis Polyamine Metabolism and Applications Meat and Animal Product Quality

References 32