A lipidomic and flavoromic approach to map the lipid profile and related volatile flavor compounds in the fresh breast meat of chickens fed curcumin.
- DOI
- 10.1016/j.fochx.2026.104156
- Published
- 2026 Jul
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104156,
title = {A lipidomic and flavoromic approach to map the lipid profile and related volatile flavor compounds in the fresh breast meat of chickens fed curcumin.},
author = {Jin S and Yang K and Pan G and Wang P and Liu C and Li X and Yin Q and Chang J and Wang L and Lu F},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104156},
url = {https://doi.org/10.1016/j.fochx.2026.104156}
}RIS
TY - JOUR TI - A lipidomic and flavoromic approach to map the lipid profile and related volatile flavor compounds in the fresh breast meat of chickens fed curcumin. AU - Jin S AU - Yang K AU - Pan G AU - Wang P AU - Liu C AU - Li X AU - Yin Q AU - Chang J AU - Wang L AU - Lu F PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104156 UR - https://doi.org/10.1016/j.fochx.2026.104156 ER -
APA
S, J., K, Y., G, P., P, W., C, L., X, L., Q, Y., J, C., L, W., & F, L. (2026). A lipidomic and flavoromic approach to map the lipid profile and related volatile flavor compounds in the fresh breast meat of chickens fed curcumin.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104156
Source records
- pubmed · retrieved 2026-09-25T11:50:29.587Z