Lipidomics and volatilomics reveal the changes in lipids and their volatile oxidative degradation products of brown rice during accelerated aging
Dong Zhang, Shanshan Huang, Qian Wang, Bo Shang, Jianlei Liu, Xiaoting Xing, Yu Hong, Hui Liu, Xiaoliang Duan, Hui Sun
Topics & Concepts
LipidomicsBrown riceFood scienceLipid oxidationChemistryPolyunsaturated fatty acidOxidative phosphorylationHydrolysisAccelerated agingBiochemistryFatty acidAntioxidantPhysical chemistryGABA and Rice ResearchFood composition and propertiesRice Cultivation and Yield Improvement