The dynamic changes of flavors and UPLC-Q-Exactive-Orbitrap-MS based lipidomics in mackerel (Scomberomorus niphonius) during dry-cured processing
Qiaoyu Liu, Jianjun Lin, Wenhong Zhao, Menglin Lei, Juan Yang, Weidong Bai
Topics & Concepts
MackerelDocosahexaenoic acidChemistryDocosapentaenoic acidFood scienceEicosapentaenoic acidLipidomicsFatty acidPhosphatidylethanolamineDry weightBiochemistryPolyunsaturated fatty acidChromatographyPhospholipidBiologyBotanyPhosphatidylcholineFish <Actinopterygii>MembraneFisheryAquaculture Nutrition and GrowthMeat and Animal Product QualityMetabolomics and Mass Spectrometry Studies