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Dynamic changes of lipids and volatiles in pumpkin seed kernels during oxidation: multi-omics analysis identifies

Lin Ye1, Yanlong Liu2, Xiaocong Jiang3

  • 1Construction Corps Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang/College of Food Science and Engineering, Tarim University, Alar, China.

Journal of the Science of Food and Agriculture
|November 28, 2025
PubMed
Abstract

Keywords:
HS‐SPME‐GC‐O‐MScharacteristic markerslipidomicsoxidative ranciditypumpkin seed kernel

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