Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics

作者：Shengnan Duan, Zhiqing Tian, Xin Zheng, Xiaoyan Tang, Wusun Li, Xinyuan Huang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139422 · 被引用次数：62 · 研究领域：Meat and Animal Product Quality、Identification and Quantification in Food、Advanced Chemical Sensor Technologies