Unique Distribution of Diacyl-, Alkylacyl-, and Alkenylacyl-Phosphatidylcholine Species Visualized in Pork Chop Tissues by Matrix-Assisted Laser Desorption/Ionization–Mass Spectrometry Imaging

Phosphatidylcholine (PC) is the major phospholipid in meat and influences meat qualities, such as healthiness. PC is classified into three groups based on the bond at the sn-1 position: Diacyl, alkylacyl, and alkenylacyl. To investigate their composition and distribution in pork tissues, including l...

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Detalles Bibliográficos
Autores principales: Enomoto, Hirofumi, Furukawa, Tomohiro, Takeda, Shiro, Hatta, Hajime, Zaima, Nobuhiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073967/
https://www.ncbi.nlm.nih.gov/pubmed/32079116
http://dx.doi.org/10.3390/foods9020205

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073967/
https://www.ncbi.nlm.nih.gov/pubmed/32079116
http://dx.doi.org/10.3390/foods9020205

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