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Unsaturated fatty acid-associated lipid oxidation contributes to browning and flavor formation in high-temperature Daqu

Meina Jiang; Pingyan Cheng; Kaiping He; Min Zhong; Zhen Pang; Yinzhuo Yan; Diqiang Wang; Yansong Xue; Bei-Zhong Han
Food Chemistry · Vol. 527 · pp. 150892 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-10-01
Publication Year2026
Volume527
Pages150892
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.150892
SubjectAgricultural and Biological Sciences

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