1Lipidomic profile changes of yellow-feathered chicken meat during thermal processing based on UPLC-ESI-MS approach

作者： Zhang M.; Xie D.; Wang D.; Xu W.; Zhang C.; Li P.; Sun C.; SCIE（2023版） EI（2023版）

机构： Jiangsu Key Laboratory for Food Quality and Safety State Key Laboratory Cultivation Base; Ministry of Science and Technology; Nanjing; 210014; China; Institute of Agricultural Products Processing; Jiangsu Academy of Agricultural Sciences; Laboratory of Agro-Products Processing; Ministry of Agriculture and Rural Affairs; Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Bejing; 100193; Key Laboratory of Cold Chain Logistics Technology for Agroproduct;

来源：Food Chemistry

关键词： Animals Electrospray ionization Glycerol Liquid chromatography Mass spectrometry Phospholipids Breast meat Chicken Chicken breast Chicken meat Diacylglycerol Lipidomics Liquid chromatography-electrospray ionization-mass spectrometries Thermal Triacylglycerols Ultra performance liquid chromatography Heating diacylglycerol ether phospholipid lipid phosphatidylcholine phosphatidylethanolamine phosphatidylglycerol phosphatidylinositol phospholipid sphingolipid triacylglycerol phospholipid animal experiment Article chicken meat data analysis software electrospray mass spectrometry heating lipid analysis lipid fingerprinting lipid oxidation lipidomics liquid chromatography-mass spectrometry muscle nonhuman phospholipid hydrolysis ultra performance liquid chromatography animal chicken electrospray mass spectrometry lipidomics meat Animals Chickens Lipidomics Meat Phospholipids Spectrometry Mass Electrospray Ionization

年份：2023