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Tracking the formation of key aroma compounds in roasted ducks prepared by air frying using volatilomics, lipidomics, and heat transfer analysis

Wenjing Li; Yuping Zhang; Xinhe Zhang; Shuqi Zhao; Chanchan Sun; Chengyu Zeng; Cheng Li; Jiangyan Yu; Junke Li; Huan Liu
Food Chemistry · Vol. 504 · pp. 148012 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-03-01
Publication Year2026
Volume504
Pages148012
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.148012
SubjectAgricultural and Biological Sciences

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