Monitoring of the oxidation process of egg yolk phospholipids at frying temperature by nuclear magnetic resonance
Zijian Zhao, Peng Wan, Jie Liu, Shunjie Yu, Xiaoying Yang, De‐Wei Chen
Topics & Concepts
PhosphatidylethanolamineChemistryYolkPhosphatidylcholinePhosphatidylserinePhospholipidBiochemistryFood scienceMembraneMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesEdible Oils Quality and Analysis