Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics.

Li X, Liu X, Su S, Yao Z, Zhu Z, Chen X, Lao F, Li X

DOI: 10.3390/foods14061006
Published: 2025 Mar 16
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods14061006,
  title = {Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics.},
  author = {Li X and Liu X and Su S and Yao Z and Zhu Z and Chen X and Lao F and Li X},
  year = {2025},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods14061006},
  url = {https://doi.org/10.3390/foods14061006}
}

RIS

TY  - JOUR
TI  - Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics.
AU  - Li X
AU  - Liu X
AU  - Su S
AU  - Yao Z
AU  - Zhu Z
AU  - Chen X
AU  - Lao F
AU  - Li X
PY  - 2025
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods14061006
UR  - https://doi.org/10.3390/foods14061006
ER  -

APA

X, L., X, L., S, S., Z, Y., Z, Z., X, C., F, L., & X, L. (2025). Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14061006

Source records

pubmed · retrieved 2026-09-26T20:22:00.338Z