Original paper

Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics

Volume: 132, Pages: 109064 - 109064
Published: Jun 1, 2020
Abstract
Knowledge of the changes in the phospholipid molecular species during processing is helpful to understanding the complicated mechanisms of lipid degradation and transformation. The shotgun lipidomics strategy was utilized to analyze the phospholipid (PL) molecular species in raw Pekin duck and the subsequent dynamic changes that occur during the processing of water-boiled salted duck (WSD). Only 110 PL molecular species have been identified in...
Paper Details
Title
Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics
Published Date
Jun 1, 2020
Volume
132
Pages
109064 - 109064
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