Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling
化学
庚烷
三甲胺
壬醛
食品科学
美拉德反应
生物化学
脂质氧化
醛
抗氧化剂
催化作用
作者
Xiaole Xiang,Le Chen,Shiqin Dong,Zixiao Li,Yongle Liu,Yingqun Wu,Shugang Li,Lin Ye