Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics
Cong Li, Sam Al‐Dalali, Hui Zhou, Zhouping Wang, Baocai Xu
Topics & Concepts
PhospholipidLipidomicsChemistryLipidomeFood scienceShotgunChromatographyBiochemistryMembraneGeneMetabolomics and Mass Spectrometry StudiesBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor Technologies