Lipidomics and volatilomics reveal the changes in lipids and their volatile oxidative degradation products of brown rice during accelerated aging-Reference-Cited by-同舟云学术

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Lipidomics and volatilomics reveal the changes in lipids and their volatile oxidative degradation products of brown rice during accelerated aging

Published:2023-09 Issue: Volume:421 Page:136157
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Dong,Huang Shanshan,Wang Qian,Shang Bo,Liu Jianlei,Xing Xiaoting,Hong Yu,Liu Hui,Duan Xiaoliang,Sun Hui

Funder

National Key Research and Development Program of China Stem Cell and Translational Research

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. Improved sensitivity mass spectrometric detection of eicosanoids by charge reversal derivatization;Bollinger;Analytical Chemistry,2010

3. TBtools: An integrative toolkit developed for interactive analyses of big biological data;Chen;Molecular Plant,2020

4. Germinated brown rice and its bio-functional compounds;Cho;Food Chemistry,2016

5. Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography–mass spectrometry;Choi;Food Chemistry,2019

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