Comprehensive insights into the mechanisms influencing flavor alteration in mutton soup induced by thermal and cold sterilization: Integration of flavoromics and lipidomics

作者：Chunyuan Ping, Xiaoping Li, Xiaoping Li, Tianyang Wang, Bowen Zan, X. Chen, Fu Wang, Jicai Bi, Xiang Li, Xiang Li · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144855 · 被引用次数：11 · 研究领域：Meat and Animal Product Quality、Biochemical Analysis and Sensing Techniques、Fermentation and Sensory Analysis