A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology

作者：Huan Liu, Yuping Zhang, Hengbin Ji, Junke Li, Qianli Ma, Nazimah Hamid, Jiangtao Xing, Peng Gao, Li Pi, Jianxun Li, Qianqian Li · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140948 · 被引用次数：15 · 研究领域：Meat and Animal Product Quality、Advanced Chemical Sensor Technologies、Biochemical Analysis and Sensing Techniques