A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology
Huan Liu, Yuping Zhang, Hengbin Ji, Junke Li, Qianli Ma, Nazimah Hamid, Jiangtao Xing, Peng Gao, Li Pi, Jianxun Li, Qianqian Li
Topics & Concepts
QuailAromaRoastingFood scienceChemistryLipidomeLipid oxidationLipidomicsBiochemistryBiologyEndocrinologyPhysical chemistryAntioxidantMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques