Synergistic effects of lipid degradation and the Maillard reaction: Decoding the flavor formation of charcoal-grilled lamb skewers based on flavoromics, sensomics, metabolomics, and lipidomics - Che Shen; Xinyu Jiang; Jiajin Sun; Meiyi Li; Ran Wang; Yunhui Zhang; Jing Tian; Lizhang Wu; Xiongfeng He; Bo Wang; Kezhou Cai; Baocai Xu (Food Research International, 2026)