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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |