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Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating

Kexin Cheng1, Teng Liu1, Cong Yang1

  • 1College of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Food Chemistry: X
|January 31, 2024
PubMed

Keywords:
Grilled lambLipidomicsMechanism of flavor formationVolatile compounds

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