Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures-Reference-Cited by-同舟云学术

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Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures

Published:2018-09 Issue: Volume:111 Page:87-96
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zang Jinhong,Xu Yanshun^ORCID,Xia Wenshui,Jiang Qixing,Yang Fang,Wang Bin

Funder

National Natural Science Foundation of China

China Agriculture Research System

Key Research and Development Program of Jiangsu Province

Natural Science Foundation of Jiangsu Province

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference73 articles.

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2. Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS;Ali;Food Chemistry,2017

3. Shotgun analysis of phospholipids from mouse liver and brain by nanoflow liquid chromatography/tandem mass spectrometry;Bang;Journal of Chromatography B,2007

4. Characterization of phospholipid molecular species in the edible parts of bony fish and shellfish;Boselli;Journal of Agricultural and Food Chemistry,2012

5. PLC regulation: Emerging pictures for molecular mechanisms;Bunney;Trends in Biochemical Sciences,2011

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