Integration of lipidomics and flavoromics reveals the lipid-flavor transformation mechanism of fish oil from silver carp visceral with different enzymatic hydrolysis
Jinlin Li, Yuan Liping, L. Weng, Chengwei Yu, Mingming Hu, Bin Peng, Zongcai Tu
Topics & Concepts
LipidomicsChemistryFlavorFish <Actinopterygii>Enzymatic hydrolysisEnzymeFood scienceHydrolysisBiochemistryFish oilMechanism (biology)Lipid oxidationTransformation (genetics)BiologyFisheryGeneAntioxidantEpistemologyPhilosophyProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and GrowthMeat and Animal Product Quality