Changes in volatile flavor of yak meat during oxidation based on multi-omics
Qun Huang, Kai Dong, Wang Qia, Xiang Huang, Guoze Wang, Fengping An, Zhang Luo, Peng Luo
Topics & Concepts
OctanalNonanalChemistryHexanalHeptanalFlavorFood scienceLipid oxidationDecanalOleic acidBiochemistryLinoleic acidChromatographyOrganic chemistryAldehydeFatty acidAntioxidantCatalysisMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesMetabolomics and Mass Spectrometry Studies