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Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms

Junmei Liu; Feng Huang; Dong Han; Ying Xu; Shuo Shen; Yanlu Luan; Ping Yang; Chunhui Zhang; Christophe Blecker
Food Chemistry · Vol. 475 · pp. 143294 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-05-01
Publication Year2025
Volume475
Pages143294
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.143294
SubjectAgricultural and Biological Sciences

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