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Lipid remodeling induced by processing drives flavor formation in walnut oil: Insights into thermal, shear, solvent

Jingchuan Zheng1, Jia Liu2, Muhammad Aaqil1

  • 1College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Food Research International (Ottawa, Ont.)
|August 24, 2026
PubMed

Keywords:
Lipid remodelingLipid-flavor conversion mechanismMulti-omics analysisProcessing effectsWalnut oil

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