脂类学
轨道轨道
立陶宛
化学
脂质氧化
食品科学
脂质代谢
血脂谱
色谱法
小虾
质谱法
生物化学
生物
胆固醇
生态学
抗氧化剂
作者
Shengnan Wang,Yongshi Chen,Yu Chen,Peng Liang,Jie Pang,Beiwei Zhu,Xiuping Dong
出处
期刊:Foods
[Multidisciplinary Digital Publishing Institute]
日期:2021-10-29
卷期号:10 (11): 2624-2624
被引量:2
标识
DOI:10.3390/foods10112624
摘要
Low-temperature storage is one of the most important preservation methods for aquatic product storage. However, the effects of low-temperature storage on the lipid profiles of shrimp are unclear. Herein, UPLC-Q-Exactive Orbitrap/MS combined with LipidSearch software was applied to analyze the effect of three low storage temperatures (4 °C, -2 °C, and -18 °C) on the lipidomics of
科研通智能强力驱动
Strongly Powered by AbleSci AI