Exploring oxylipins in processed foods: Understanding mechanisms, analytical perspectives, and enhancing quality with lipidomics
Oxylipins are active lipid compounds formed through the oxidation of unsaturated fatty acids. These compounds have drawn considerable attention due to the potential impact on human health and processed food quality. Therefore, this study aimed to deepen current understanding and assess recent analyt...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2024-08-01
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| Serier: | Heliyon |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S2405844024119482 |
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