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Peer-reviewedCC BYFood chemistry: X

Revealing the mechanistic correlation between volatile flavor retention and cooking oil fume reduction in stir-fried pork belly

  • Jingnan Lu1
  • Honglie Ding1
  • Jiajin Sun1
  • Lizhang Wu1
  • Manzi Hu1
  • Kang Xu1
  • Huimin Wang2
  • Xingguang Chen1
  • Kezhou Cai1
  • Baocai Xu1
  1. 1Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230009, China
  2. 2Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung City 402, Taiwan, China
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Cite

BibTeXRIS
BibTeX
@article{lu2026revealing,
  title = {{Revealing the mechanistic correlation between volatile flavor retention and cooking oil fume reduction in stir-fried pork belly}},
  author = {Jingnan Lu and Honglie Ding and Jiajin Sun and Lizhang Wu and Manzi Hu and Kang Xu and Huimin Wang and Xingguang Chen and Kezhou Cai and Baocai Xu},
  journal = {Food chemistry: X},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13658858},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Revealing the mechanistic correlation between volatile flavor retention and cooking oil fume reduction in stir-fried pork belly
AU  - Jingnan Lu
AU  - Honglie Ding
AU  - Jiajin Sun
AU  - Lizhang Wu
AU  - Manzi Hu
AU  - Kang Xu
AU  - Huimin Wang
AU  - Xingguang Chen
AU  - Kezhou Cai
AU  - Baocai Xu
PY  - 2026
DA  - 2026/09/30
JO  - Food chemistry: X
UR  - https://europepmc.org/article/PMC/PMC13658858
SN  - 2590-1575
ER  -