Lipidomics reveals the relationship between lipid oxidation and flavor formation of basic amnio acids participated Low-Sodium cured large yellow croaker

Author:

Zhang Min,Fu Jing-Jing,Mao Jun-Long,Dong Xiu-Ping,Chen Yue-WenORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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2. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts;Armenteros;Meat science,2012

3. Activities of endogenous lipase and lipolysis oxidation of low-salt lactic acid-fermented fish (Decapterus maruadsi);Cao;Journal of Oleo Science,2018

4. The influence of water activity on the lipase catalyzed synthesis of butyl butyrate by transesterification;Chowdary;Process Biochemistry,2002

5. Reduction of sodium content in frozen goat sausage using different types of salt. LWT –;da Silva Araujo;Food Science and Technology,2021

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