Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating
Jinlin Li, Junru Bai, Yuan Liping, Huijuan Zhou, Lin Xu, Chengwei Yu, Mingming Hu, Zongcai Tu, Bin Peng
Topics & Concepts
HypophthalmichthysSilver carpLipidomicsFish <Actinopterygii>ChemistryMechanism (biology)Lipid oxidationLipidomeCarpFisheryFood scienceBiologyBiochemistryAntioxidantEpistemologyPhilosophyMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesEdible Oils Quality and Analysis