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Use of NMR, FTIR and GC–MS to monitor the oxidation products of phospholipids in bighead carp head during cooking process

Peng Wan, Zijian Zhao, Qin‐Zhi Wang, De‐Wei Chen

2024Journal of Food Composition and Analysis11 citationsDOI

Topics & Concepts

ChemistryFourier transform infrared spectroscopyBighead carpLipid oxidationMass spectrometryChromatographyGas chromatography–mass spectrometryAromaFish <Actinopterygii>CarpFood scienceOrganic chemistryAntioxidantBiologyFisheryPhysicsQuantum mechanicsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesEdible Oils Quality and Analysis
Use of NMR, FTIR and GC–MS to monitor the oxidation products of phospholipids in bighead carp head during cooking process | Litcius