Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model
Han Wu, Zhifei He, Yang Li, Hongjun Li
Topics & Concepts
LipidomicsAromaChemistryPhosphatidylethanolamineFood scienceTriglyceridePhosphatidylcholineLipid oxidationLipidomeBiochemistryChromatographyCholesterolAntioxidantPhospholipidMembraneEdible Oils Quality and AnalysisMetabolomics and Mass Spectrometry StudiesMeat and Animal Product Quality