Lipid remodeling is associated with aroma formation during thermal processing of quail egg yolk: an integrated multi-omics study
- DOI
- 10.1016/j.crfs.2026.101559
- Published
- 2026
- Container
- Current Research in Food Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.crfs.2026.101559,
title = {Lipid remodeling is associated with aroma formation during thermal processing of quail egg yolk: an integrated multi-omics study},
author = {Cui Ma and Xiaoyue Yu and Jinsong Pi and Hao Zhang and Yuejin Pu and Wentao Ke and Yan Wu},
year = {2026},
journal = {Current Research in Food Science},
doi = {10.1016/j.crfs.2026.101559},
url = {https://doi.org/10.1016/j.crfs.2026.101559}
}RIS
TY - JOUR TI - Lipid remodeling is associated with aroma formation during thermal processing of quail egg yolk: an integrated multi-omics study AU - Cui Ma AU - Xiaoyue Yu AU - Jinsong Pi AU - Hao Zhang AU - Yuejin Pu AU - Wentao Ke AU - Yan Wu PY - 2026 JO - Current Research in Food Science DO - 10.1016/j.crfs.2026.101559 UR - https://doi.org/10.1016/j.crfs.2026.101559 ER -
APA
Ma, C., Yu, X., Pi, J., Zhang, H., Pu, Y., Ke, W., & Wu, Y. (2026). Lipid remodeling is associated with aroma formation during thermal processing of quail egg yolk: an integrated multi-omics study. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2026.101559
Source records
- crossref · retrieved 2026-09-26T04:22:25.004Z