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Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process

Kaihua Zhang; Rui Hao; Shouwei Wang; Zheqi Zhang; Dan Li; Xiaoman Li; Bing Zhao; Shunliang Zhang; Yan Zhao; Xiangning Chen
Food Chemistry · Vol. 470 · pp. 142656 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-04-01
Publication Year2025
Volume470
Pages142656
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.142656
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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