Lipidomics reveals the relationship between lipid biomarkers and volatile compounds formation during Atlantic salmon deterioration
- DOI
- 10.1016/j.foodres.2026.120969
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120969,
title = {Lipidomics reveals the relationship between lipid biomarkers and volatile compounds formation during Atlantic salmon deterioration},
author = {Minqiang Guo and Hong Lin and Pengfei Jiang and Jianxin Sui and Xiudan Wang and Limin Cao and Kaiqiang Wang},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120969},
url = {https://doi.org/10.1016/j.foodres.2026.120969}
}RIS
TY - JOUR TI - Lipidomics reveals the relationship between lipid biomarkers and volatile compounds formation during Atlantic salmon deterioration AU - Minqiang Guo AU - Hong Lin AU - Pengfei Jiang AU - Jianxin Sui AU - Xiudan Wang AU - Limin Cao AU - Kaiqiang Wang PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120969 UR - https://doi.org/10.1016/j.foodres.2026.120969 ER -
APA
Guo, M., Lin, H., Jiang, P., Sui, J., Wang, X., Cao, L., & Wang, K. (2026). Lipidomics reveals the relationship between lipid biomarkers and volatile compounds formation during Atlantic salmon deterioration. Food Research International. https://doi.org/10.1016/j.foodres.2026.120969
Source records
- crossref · retrieved 2026-11-06T01:23:49.967Z