Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis
Huan Liu, Qianli Ma, Jiangtao Xing, Li Pi, Peng Gao, Nazimah Hamid, Zhongshuai Wang, Ping Wang, Hansheng Gong
Topics & Concepts
ChemistryAromaFood sciencePhosphatidylethanolamineLipidomicsRoastingPhosphatidylcholineChromatographyBiochemistryPhospholipidPhysical chemistryMembraneMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques