Changes in the lipidome of Tibetan pork during refrigeration
Tibetan pork is characterized by its premium meat quality and nutritional properties, yet lipid hydrolysis and oxidation during storage remain major challenges for preserving its quality. In this study, lipidomic profiles changes of the Tibetan pork during refrigeration (4 ∼ 8 °C, 0–5 days) were ana...
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| Главные авторы: | , , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier
2025-06-01
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| Серии: | Applied Food Research |
| Предметы: | |
| Online-ссылка: | http://www.sciencedirect.com/science/article/pii/S2772502225001568 |
| Метки: |
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