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Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using

Huan Liu1, Shuqi Zhao1, Jingyu Li1

  • 1School of Food Engineering, Ludong University, Yantai 264025, China.

Food Chemistry: X
|November 10, 2025
PubMed

Keywords:
1-octen-3-olAroma fingerprintGC-IMSGC × GC–MSGlucoseLinoleic acid

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