Tracing the Thermal History of Seafood Products through Lysophospholipid Analysis by Hydrophilic Interaction Liquid Chromatography–Electrospray Ionization Fourier Transform Mass Spectrometry

Low temperature treatments commonly applied to seafood products have been shown to influence their phospholipid (PL) profile through enzymatic hydrolysis. In the present study, the generation of lysophospholipids (LPL) resulting from this process was systematically investigated for selected, commerc...

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Veröffentlicht in:Molecules
Hauptverfasser: Losito, Ilario, Facchini, Laura, Catucci, Rosa, Calvano, Cosima Damiana, Cataldi, Tommaso R. I., Palmisano, Francesco
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2018
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6225239/
https://ncbi.nlm.nih.gov/pubmed/30200346
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules23092212
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