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Structural phase transition–aligned preheating reprograms lipid-derived flavor formation in cooked meat: A case of lamb

Le Xu; Minghui Gu; Yina Chen; Shaobo Li; Xin Li; Cheng Li; Xiaochun Zheng; Li Chen; Dequan Zhang
Food Chemistry · Vol. 523 · pp. 150107 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-09-01
Publication Year2026
Volume523
Pages150107
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.150107
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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