Integrated volatilomics and lipidomics reveal aroma-related volatile and lipidomic changes associated with Enterococcus faecalis JM263 supplementation in yak meat
Lipid composition is closely associated with meat aroma formation, yet the associations between probiotic supplementation and aroma-related profiles in yak meat remain unclear. Here, an integrated analysis combining electronic nose, volatilomics, and lipidomics was performed to investigate the association of Enterococc...