Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics

Published 2020 View Full Article

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Title
Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics
Authors
Keywords
Phospholipid, Shotgun lipidomics, Multidimensional mass spectrometry, Molecular species, Processing, Duck meat product
Journal
FOOD RESEARCH INTERNATIONAL
Volume 132, Issue -, Pages 109064
Publisher
Elsevier BV
Online
2020-02-05
DOI
10.1016/j.foodres.2020.109064

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