Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process

Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process

The present study used a comprehensive analysis combining headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS) to investigate changes in volatile compou...

Full description

Bibliographic Details
Main Authors: Kexin Cheng, Teng Liu, Cong Yang, Hui Yang, Dengyong Liu
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Lipidomics
Volatile compounds
Grilled lamb
Mechanism of flavor formation
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523005564

Internet

http://www.sciencedirect.com/science/article/pii/S2590157523005564

Similar Items