Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process

Lipids play an important role in the salting process of duck eggs. In this research, the low-salt pickling process was employed to salt duck eggs, and the quality parameters, fatty acids and lipidomics were analyzed. The low-salt pickling process maintained the quality of the salted duck egg yolk, a...

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Detalles Bibliográficos
Autores principales: Ligen, Zou, Qian, Wang, Liping, Weng, Tenghao, Wang, Jing, Qiu, Junbo, Liu, Huiyan, Jiang, Yuanfeng, Wu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743147/
https://www.ncbi.nlm.nih.gov/pubmed/36519109
http://dx.doi.org/10.1016/j.fochx.2022.100502

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743147/
https://www.ncbi.nlm.nih.gov/pubmed/36519109
http://dx.doi.org/10.1016/j.fochx.2022.100502

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