LWT - Food and Technology
Lipidomics and GC-MS analyses of key lipids for volatile compound formation in crayfish meat under different thermal processing treatments
Publication date: Available online 10 November 2023Source: LWTAuthor(s): Mingzhu Zhou, Dongyin Liu, Wenxing Qiu, Chao Wang, Wei Yu, Guangquan Xiong, Lan Wang, Liu Shi, Wenjin Wu, Sheng Chen, Yu Qiao