Characterization of volatile flavour compounds and characteristic flavour precursors in poultry eggs based on multi-omics and machine learning

作者：Hongqiang Li, Xiangmin Zhao, Xiaoming Li, Jing Liang, Shizhen Qin, Jinlu Li, Aiwen Zhang, Linna Xu, Defu Tang, Fuwei Li · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144840 · 被引用次数：24 · 研究领域：Meat and Animal Product Quality、Advanced Chemical Sensor Technologies、GABA and Rice Research