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...

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Hlavní autoři:	Wei Luo, Xialei Liu, Beibei Wang, Di Wu, Jinqiu Wang, Fang Geng
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2023-01-01
Edice:	Current Research in Food Science
Témata:	Egg yolk Spray-drying Storage Lipid oxidation Phospholipids
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2665927123000710
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