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Shuanglong Wang

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Unraveling the co-evolution of lipidome and flavorome during the light-frying of grass carp cubes: Interactions between lipid oxidation and Maillard reaction

Number of pages: 60 Posted: 21 Mar 2026
Jinlin Li, Xinwu Hu, Shuanglong Wang, Li Huang, Hanhao Zhou, Chengwei Yu, Mingming Hu, Zong-cai Tu, Bizhen Zhong and Bin Peng
Jiangxi Normal University, Jiangxi Normal University, affiliation not provided to SSRN, affiliation not provided to SSRN, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University, Jiangxi Normal University and Jiangxi Normal University
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Grass carp, Light-frying, lipid oxidation, Maillard reaction, Interaction