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Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling

Zhuosi Yu, Lin Ye, Yating He, Xinhong Lu, Le Chen, Shiqin Dong, Xiaole Xiang

2023Food Chemistry14 citationsDOI

Topics & Concepts

PicklingChemistryNonanalLinoleic acidArachidonic acidFood scienceYolkOleic acidHexanalBiochemistryFatty acidPhysical chemistryEnzymeMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques
Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling | Litcius