The influence mechanism of phospholipids structure and composition changes caused by oxidation on the formation of flavor substances in sturgeon caviar
Weijia Zhang, Xinyu Jiang, Li Liu, Yuanhui Zhao, Fan Bai, Jinlin Wang, Ruichang Gao, Xinxing Xu
Topics & Concepts
FlavorSturgeonChemistryPhospholipidComposition (language)Mechanism (biology)Lipid oxidationFood scienceBiochemistryFish <Actinopterygii>AntioxidantBiologyFisheryMembraneLinguisticsPhilosophyEpistemologyMeat and Animal Product QualityAnalytical Chemistry and ChromatographyAdvanced Chemical Sensor Technologies