Application of insect oils in bone broth: Effects of roasting and ultrasound-assisted extraction on meat-like volatiles, fatty acid profile and sensory properties
- DOI
- 10.1016/j.foodchem.2026.150290
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150290,
title = {Application of insect oils in bone broth: Effects of roasting and ultrasound-assisted extraction on meat-like volatiles, fatty acid profile and sensory properties},
author = {Jin-Kyung Nam and Yu-Jeong Han and Mi-Ran Kim and Jeong Eun Hyeon and Hae Won Jang},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150290},
url = {https://doi.org/10.1016/j.foodchem.2026.150290}
}RIS
TY - JOUR TI - Application of insect oils in bone broth: Effects of roasting and ultrasound-assisted extraction on meat-like volatiles, fatty acid profile and sensory properties AU - Jin-Kyung Nam AU - Yu-Jeong Han AU - Mi-Ran Kim AU - Jeong Eun Hyeon AU - Hae Won Jang PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150290 UR - https://doi.org/10.1016/j.foodchem.2026.150290 ER -
APA
Nam, J., Han, Y., Kim, M., Hyeon, J. E., & Jang, H. W. (2026). Application of insect oils in bone broth: Effects of roasting and ultrasound-assisted extraction on meat-like volatiles, fatty acid profile and sensory properties. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150290
Source records
- crossref · retrieved 2026-09-26T08:04:57.932Z