Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis

Huan Liu,Dengyong Liu,Raheel Suleman, Peng Gao,Pi Li,Jiangtao Xing,Qianli Ma,Nazimah Hamid, Ping Wang,Hansheng Gong

Food Research International（2023）

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lipids,aroma formation,lipidomics,chicken,non-fried,uhplc-hrms-based

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