Characterization and discrimination of donkey milk lipids and volatiles across lactation stages

The lipid and flavor in milk are key factors that affect its quality, which profiles during donkey lactation are not yet clear. In this study, the lipids and volatile compounds (VOCs) in donkey milk from stages of lactation were analyzed by using LC-MS and GC-IMS. A total of 1774 lipids were identif...

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Podrobná bibliografie

Hlavní autoři:	Mengmeng Li, Lingyun Sun, Xinyi Du, Yan Zhao, Wei Ren, Limin Man, Mingxia Zhu, Guiqin Liu, Muhammad Zahoor Khan, Changfa Wang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2024-10-01
Edice:	Food Chemistry: X
Témata:	Donkey milk Lipids Volatiles Lactation stages
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S259015752400628X
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