Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system by Yujie Shi, Jing Li, Longzhu Zhou, Junmin Zhang, Xiaohui Feng, Weihai Xing, Chaohua Tang, Yueyu Bai

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Editorial: Novel technologies applied to flavoromics and sensory evaluation of foods by Geraldine M. Dowling, Geraldine M. Dowling, Geraldine M. Dowling, Michel Aliani, Michel Aliani

Subjects: “…flavoromics…”
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