A combined lipidomics and flavoromics approach reveals that enzymatic interesterification improves the flavor stability of stored grass carp (Ctenopharyngodon idella) oil

Food Research International 2026

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Authors: Bin Peng, Linchuan Xu, Huijuan Zhou, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zongcai Tu, Jinlin Li

DOI: 10.1016/j.foodres.2026.119363

Cited by: 1

References: 30

Fields of Study & Subjects

Meat and Animal Product Quality Aquaculture Nutrition and Growth Edible Oils Quality and Analysis

References 30