Sensory characteristics and key odor-active compounds of oxidized Antarctic krill oil: A comparative study with oxidized fish oil

作者：Guimei Dong, Ruiying Wang, Fawen Yin, Deyang Li, Lei Qin, Dayong Zhou · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144475 · 被引用次数：7 · 研究领域：Edible Oils Quality and Analysis、Advanced Chemical Sensor Technologies