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    Formation Mechanism of Lipid and Flavor of Lard Under the Intervention of Heating Temperature via UPLC-TOF-MS/MS with OPLS-DA and HS-GC-IMS Analysis

    Formation Mechanism of Lipid and Flavor of Lard Under the Intervention of Heating Temperature via UPLC-TOF-MS/MS with OPLS-DA and HS-GC-IMS Analysis by Erlin Zhai, Jing Zhang, Jiancai Zhu, Rujuan Zhou, Yunwei Niu, Zuobing Xiao

    Published 2025-07-01
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