Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics.
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DOI: 10.1111/1750-3841.17086
Abstract: Lipids are crucial substances for the formation and retention of volatile compounds (VOCs). The lipid and VOC profiles of boiled donkey meat were investigated by lipidomics and volatilomics. In total, 4277 lipids belonging to 39… read more here.
Keywords: meat; boiled donkey; lipidomics volatilomics; volatile compounds ... See more keywords