Deciphering flavor mechanisms of Antarctic krill condiments during composite processing via flavoromics and a visual artificial intelligence system
- DOI
- 10.1016/j.foodchem.2026.151930
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151930,
title = {Deciphering flavor mechanisms of Antarctic krill condiments during composite processing via flavoromics and a visual artificial intelligence system},
author = {Kuan Lu and Yujie Ma and Xinxin Liu and Meiqi Yang and Wancui Xie},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151930},
url = {https://doi.org/10.1016/j.foodchem.2026.151930}
}RIS
TY - JOUR TI - Deciphering flavor mechanisms of Antarctic krill condiments during composite processing via flavoromics and a visual artificial intelligence system AU - Kuan Lu AU - Yujie Ma AU - Xinxin Liu AU - Meiqi Yang AU - Wancui Xie PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151930 UR - https://doi.org/10.1016/j.foodchem.2026.151930 ER -
APA
Lu, K., Ma, Y., Liu, X., Yang, M., & Xie, W. (2026). Deciphering flavor mechanisms of Antarctic krill condiments during composite processing via flavoromics and a visual artificial intelligence system. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151930
Source records
- crossref · retrieved 2026-11-10T09:18:36.601Z