Elucidating flavor profile evolution during the culinary processing of stir-fried pork with green peppers: A multi-stage analytical approach
- DOI
- 10.1016/j.foodchem.2026.148704
- Published
- 2026-09
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.148704,
title = {Elucidating flavor profile evolution during the culinary processing of stir-fried pork with green peppers: A multi-stage analytical approach},
author = {Zhuowen Wang and Jinxuan Cao and Jinpeng Wang and Yuemei Zhang and Wendi Teng and Shuai Zhuang and Ying Wang},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.148704},
url = {https://doi.org/10.1016/j.foodchem.2026.148704}
}RIS
TY - JOUR TI - Elucidating flavor profile evolution during the culinary processing of stir-fried pork with green peppers: A multi-stage analytical approach AU - Zhuowen Wang AU - Jinxuan Cao AU - Jinpeng Wang AU - Yuemei Zhang AU - Wendi Teng AU - Shuai Zhuang AU - Ying Wang PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.148704 UR - https://doi.org/10.1016/j.foodchem.2026.148704 ER -
APA
Wang, Z., Cao, J., Wang, J., Zhang, Y., Teng, W., Zhuang, S., & Wang, Y. (2026). Elucidating flavor profile evolution during the culinary processing of stir-fried pork with green peppers: A multi-stage analytical approach. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.148704
Source records
- crossref · retrieved 2026-09-26T21:26:39.294Z