Tracing the Thermal History of Seafood Products through Lysophospholipid Analysis by Hydrophilic Interaction Liquid Chromatography–Electrospray Ionization Fourier Transform Mass Spectrometry

Low temperature treatments commonly applied to seafood products have been shown to influence their phospholipid (PL) profile through enzymatic hydrolysis. In the present study, the generation of lysophospholipids (LPL) resulting from this process was systematically investigated for selected, commerc...

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Detalles Bibliográficos
Autores principales: Losito, Ilario, Facchini, Laura, Catucci, Rosa, Calvano, Cosima Damiana, Cataldi, Tommaso R. I., Palmisano, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225239/
https://www.ncbi.nlm.nih.gov/pubmed/30200346
http://dx.doi.org/10.3390/molecules23092212

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225239/
https://www.ncbi.nlm.nih.gov/pubmed/30200346
http://dx.doi.org/10.3390/molecules23092212

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