Unravelling the role of lipid molecules in odor-active compound formation during beef roasting.
- DOI
- 10.1016/j.foodres.2026.120452
- Published
- 2026 Nov 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120452,
title = {Unravelling the role of lipid molecules in odor-active compound formation during beef roasting.},
author = {Li J and Li P and Shi Y and Ren Y and Zhou L and Zhao Q and Zhang J and Dong M and Guo X and Bai Y and Bo D and Bai Y and Tang C},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120452},
url = {https://doi.org/10.1016/j.foodres.2026.120452}
}RIS
TY - JOUR TI - Unravelling the role of lipid molecules in odor-active compound formation during beef roasting. AU - Li J AU - Li P AU - Shi Y AU - Ren Y AU - Zhou L AU - Zhao Q AU - Zhang J AU - Dong M AU - Guo X AU - Bai Y AU - Bo D AU - Bai Y AU - Tang C PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120452 UR - https://doi.org/10.1016/j.foodres.2026.120452 ER -
APA
J, L., P, L., Y, S., Y, R., L, Z., Q, Z., J, Z., M, D., X, G., Y, B., D, B., Y, B., & C, T. (2026). Unravelling the role of lipid molecules in odor-active compound formation during beef roasting.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120452
Source records
- pubmed · retrieved 2026-09-27T15:14:12.053Z
- europe-pmc · retrieved 2026-09-27T15:14:12.074Z