Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting
Xuyue Wang, Xiaole Xiang, Shuaishuai Wei, Shugang Li
Topics & Concepts
ChemistryLipid oxidationFlavorYolkFood sciencePentose phosphate pathwayHexanalLinoleic acidLipid metabolismAutoxidationBiochemistryAntioxidantMetabolismFatty acidGlycolysisMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical Analysis and Sensing Techniques