Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis.

Food Chem X · 2025 · PMC11951032 · PMID 40160714

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a notable trendno p-value reported

Fig 3 GHI illustrates the distribution of these differential lipids, revealing a notable trend of upward regulation among most lipid molecules.

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