研究论文
Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC
Huan Liu, Teng Hui, Xiaochun Zheng, Shaobo Li, Xiangru Wei, Li Pi, Dequan Zhang, Zhenyu Wang
Institute of Food Science and Technology Institute of Agro-Products Processing Science and Technology Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs
来源Food Chemistry
年份2021
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学术脉络
学科主题
生物医学Meat and Animal Product Quality
Advanced Chemical Sensor Technologies · Phytochemicals and Antioxidant Activities
参考文献 43
Lipid–flavour interactions
被引 7Michel Ollivon · Elsevier eBooks · 2006
Heteroatomic Aroma Compounds
被引 55Gary A. Reineccius, Terry A. Reineccius · ACS symposium series · 2002
Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology
被引 87K. D. Deibler, Jeannine Delwiche · Medical Entomology and Zoology · 2007
此处列出前 3 条
引用本文 131
Flavor formation based on lipid in meat and meat products: A review
被引 307FU Ying-hua, Shenyi Cao, Yang Li · Journal of Food Biochemistry · 2022
Changes in lipids and aroma compounds in intramuscular fat from Hu sheep
被引 103Jing Li, Youyou Yang, Chaohua Tang · Food Chemistry · 2022
Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
被引 88Ji Wang, Xu-Hui Huang, Yuying Zhang · Food Chemistry · 2023
按被引量排序，此处列出前 3 条