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Thermally induced structural phase transitions enhanced aliphatic aldehyde formation: A case of lamb

Le Xu1, Shaobo Li1, Li Chen1

  • 1Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Food Chemistry
|January 4, 2026
PubMed

Keywords:
Aliphatic aldehydesLipid degradationStructural phase transitionThermal processing

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