Unraveling the formation mechanism of aroma compounds in pork during air frying using UHPLC-HRMS and Orbitrap Exploris GC–MS

作者：Jingyu Li, Yuping Zhang, Renyu Zhang, Rujie Yang, Qianli Ma, Zhongshuai Wang, Li Pi, Jiangtao Xing, Peng Gao, Huan Liu, Hansheng Gong · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114816 · 被引用次数：16 · 研究领域：Edible Oils Quality and Analysis、Fermentation and Sensory Analysis、Meat and Animal Product Quality