Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis-Reference-Cited by-同舟云学术

Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis

Published:2023-11 Issue: Volume:173 Page:113370
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Liu Huan,Liu Dengyong,Suleman Raheel,Gao Peng,Li Pi,Xing Jiangtao,Ma Qianli,Hamid Nazimah^ORCID,Wang Ping,Gong Hansheng

Publisher

Elsevier BV

Subject

Food Science

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