Exploring the freshness biomarker and volatiles formation in stored pork by means of lipidomics and volatilomics

作者：Yuping Zhang, Jingyu Li, Jingyu Li, Zixu Zeng, Xiangru Wei, Nigel P. Brunton, Y. D. Yang, Peng Gao, Jiangtao Xing, Li Pi, Fangjie Liu, Fangjie Liu, Fangjie Liu, Huan Liu, Jianxun Li, Qianqian Li, Qianqian Li, Huan Liu, Jianxun Li, Jianxun Li · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.115476 · 被引用次数：13 · 研究领域：Meat and Animal Product Quality、Advanced Chemical Sensor Technologies、Identification and Quantification in Food