Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage
Egg yolks are rich in lipids that are easily altered during processing and storage. In this study, a liquid chromatography-tandem mass spectrometry strategy was used for quantitative lipidomics analysis of egg yolk after spray-drying processing and accelerated storage. Spray-drying treatment caused...
保存先:
| 主要な著者: | , , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2023-01-01
|
| シリーズ: | Current Research in Food Science |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2665927123000710 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|