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...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Elsevier
2024-10-01
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| سلاسل: | Food Chemistry: X |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.sciencedirect.com/science/article/pii/S259015752400628X |
| الوسوم: |
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