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Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage.
Luo, Wei; Liu, Xialei; Wang, Beibei; Wu, Di; Wang, Jinqiu; Geng, Fang.
Afiliación
  • Luo W; Institute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.
  • Liu X; Institute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.
  • Wang B; Institute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.
  • Wu D; Institute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.
  • Wang J; Institute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.
  • Geng F; Institute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.
Curr Res Food Sci ; 6: 100503, 2023.
Article en En | MEDLINE | ID: mdl-37122483
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Curr Res Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Curr Res Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China