A combined lipidomics and flavoromics approach reveals that enzymatic interesterification improves the flavor stability of stored grass carp (Ctenopharyngodon idella) oil
酯交换脂肪
化学
风味
食品科学
脂类学
酶
色谱法
生物化学
脂肪酶
己醛
挑剔
味道
酶分析
作者
Bin Peng,Linchuan Xu,Huijuan Zhou,Chengwei Yu,Mingming Hu,Bizhen Zhong,Zongcai Tu,Jinlin Li