Dynamic changes of lipids and volatiles in pumpkin seed kernels during oxidation: multi-omics analysis identifies pentanol and hexanal as rancidity markers.
- DOI
- 10.1002/jsfa.70318
- Published
- 2026 Mar 15
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.70318,
title = {Dynamic changes of lipids and volatiles in pumpkin seed kernels during oxidation: multi-omics analysis identifies pentanol and hexanal as rancidity markers.},
author = {Ye L and Liu Y and Jiang X and Ouyang H and Xu W and Wang P and Yu X and Gao S and Li S},
year = {2026},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.70318},
url = {https://doi.org/10.1002/jsfa.70318}
}RIS
TY - JOUR TI - Dynamic changes of lipids and volatiles in pumpkin seed kernels during oxidation: multi-omics analysis identifies pentanol and hexanal as rancidity markers. AU - Ye L AU - Liu Y AU - Jiang X AU - Ouyang H AU - Xu W AU - Wang P AU - Yu X AU - Gao S AU - Li S PY - 2026 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.70318 UR - https://doi.org/10.1002/jsfa.70318 ER -
APA
L, Y., Y, L., X, J., H, O., W, X., P, W., X, Y., S, G., & S, L. (2026). Dynamic changes of lipids and volatiles in pumpkin seed kernels during oxidation: multi-omics analysis identifies pentanol and hexanal as rancidity markers.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70318
Source records
- pubmed · retrieved 2026-09-27T08:28:39.057Z