Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics-Reference-Cited by-同舟云学术

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Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics

Published:2024-11 Issue: Volume:458 Page:139422
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Duan Shengnan,Tian Zhiqing,Zheng Xin,Tang Xiaoyan,Li Wusun,Huang Xinyuan

Funder

Agriculture Research System of China

Agricultural Science and Technology Innovation Program

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference41 articles.

1. Analysis of volatile compounds by GC–MS of a dry fermented sausage: Chorizo de Pamplona;Ansorena;Food Research International,2001

2. Ruminant meat flavor influenced by different factors with special reference to fatty acids;Arshad;Lipids in Health and Disease,2018

3. Character-impact aroma compounds of crustaceans;Baek;Flavor and Lipid Chemistry of Seafoods,1997

4. Microbial production of scent and flavor compounds;Carroll;Current Opinion in Biotechnology,2016

5. Deep-fried flavor: Characteristics, formation mechanisms, and influencing factors;Chang;Critical Reviews in Food Science and Nutrition,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages;International Journal of Gastronomy and Food Science;2024-09

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