Exploring molecular mechanisms underlying changes in lipid fingerprinting of salmon (Salmo salar) during air frying integrating machine learning-guided REIMS and lipidomics analysis.
- DOI
- 10.1016/j.foodchem.2024.140770
- Published
- 2024 Dec 1
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2024.140770,
title = {Exploring molecular mechanisms underlying changes in lipid fingerprinting of salmon (Salmo salar) during air frying integrating machine learning-guided REIMS and lipidomics analysis.},
author = {Song G and Zeng M and Chen S and Lyu Z and Jiang N and Wang D and Yuan T and Li L and Mei G and Shen Q and Gong J},
year = {2024},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2024.140770},
url = {https://doi.org/10.1016/j.foodchem.2024.140770}
}RIS
TY - JOUR TI - Exploring molecular mechanisms underlying changes in lipid fingerprinting of salmon (Salmo salar) during air frying integrating machine learning-guided REIMS and lipidomics analysis. AU - Song G AU - Zeng M AU - Chen S AU - Lyu Z AU - Jiang N AU - Wang D AU - Yuan T AU - Li L AU - Mei G AU - Shen Q AU - Gong J PY - 2024 JO - Food chemistry DO - 10.1016/j.foodchem.2024.140770 UR - https://doi.org/10.1016/j.foodchem.2024.140770 ER -
APA
G, S., M, Z., S, C., Z, L., N, J., D, W., T, Y., L, L., G, M., Q, S., & J, G. (2024). Exploring molecular mechanisms underlying changes in lipid fingerprinting of salmon (Salmo salar) during air frying integrating machine learning-guided REIMS and lipidomics analysis.. Food chemistry. https://doi.org/10.1016/j.foodchem.2024.140770
Source records
- pubmed · retrieved 2026-09-26T13:21:55.601Z