Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometry

Published 2019 View Full Article

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Title
Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometry
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 298, Issue -, Pages 125029
Publisher
Elsevier BV
Online
2019-06-18
DOI
10.1016/j.foodchem.2019.125029

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