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

已完结 20 由 heiyi 发布于 2025/7/24 13:52:50

DOI:10.1016/j.foodchem.2025.143294
作者：Junmei Liu ,?Feng Huang ,?Dong Han ,?Ying Xu ,?Shuo Shen ,?Yanlu Luan ,?Ping Yang ,?Chunhui Zhang ,?Christophe Blecker
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The role of lipids in the formation and development of warmed-over flavor (WOF) in precooked Chinese stewed beef was investigated using lipidomics. Fourteen predominant odorants (relative od

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