Phospholipidomics and quantum chemistry calculation unravel the changes in phospholipid molecules of flaxseed oil during roasting
Dong Zhang, Xiaoliang Duan, Hui Sun
Topics & Concepts
Maillard reactionRoastingChemistryPhosphatidylethanolaminePhospholipidFood scienceHydrolysisPhosphatidylcholineFlavorOrganic chemistryBiochemistryPhysical chemistryMembraneFatty Acid Research and HealthCholesterol and Lipid MetabolismEdible Oils Quality and Analysis