Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology
Jicai Bi, Yang Li, Zhen Yang, Bian Li, Yueyue Gao, Chunyuan Ping, Zhuo Chen
Topics & Concepts
SteamingLipidomicsGlycerophospholipidChemistryLipolysisLipid metabolismFood scienceComposition (language)Lipid oxidationChromatographyBiochemistryPhospholipidAdipose tissueAntioxidantMembraneLinguisticsPhilosophyMetabolomics and Mass Spectrometry StudiesMeat and Animal Product QualityAdvanced Chemical Sensor Technologies