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Dynamic process of lipid deterioration in hickory: Mechanism analysis of metabolic imbalance, membrane damage and

Chongchong Wang1, Yajun Bi1, Weihong Min2

  • 1State Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang A&F University, Hangzhou 311300, China; College of Food and Health, Zhejiang A&F University, No. 666 Wusu Road, Linan District, 311300 Hangzhou, Zhejiang Province, China.

Food Chemistry
|September 1, 2026
PubMed

Keywords:
Flavor deterioration mechanismHickoryLipid oxidationLipidomicTranscriptomic

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