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Correlation of Lipid Hydrolysis, Oxidation, and Molecular Transformation with Volatile Compound Revolution in Pork During Postmortem Wet-Aging Process

Kaihua Zhang, Rui Hao,Shouwei Wang,Zheqi Zhang,Dan Li,Xiaoman Li,Bing Zhao, Shunliang Zhang,Yan Zhao,Xiangning Chen

FOOD CHEMISTRY（2025）

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关键词
Lipid molecules,Hydrolysis,Oxidation,Lipidomics,Pork,Volatile flavor,Wet-aging
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