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Mass spectrometry-based lipidomics combined with flavoromics reveal the mechanism of characteristic flavor formation in Chelidonichthys kumu bone soup treated with different edible oils by frying

Zixi Li; Meng Dong; Libo Qi; Shan Shang; Yan Guo; Lei Qin; Baoshang Fu
Food Bioscience · Vol. 69 · pp. 106724 · 2025
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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2025-07-01
Publication Year2025
Volume69
Pages106724
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2025.106724
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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