Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage-Reference-Cited by-同舟云学术

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Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage

Published:2024-06 Issue: Volume:186 Page:114410
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Min,Fu Jing-jing,Mao Jun-long,Dong Xiu-ping,Chen Yue-wen^ORCID

Publisher

Elsevier BV

Reference59 articles.

1. Lipid peroxidation derived reactive carbonyl species in free and conjugated forms as an index of lipid peroxidation: Limits and perspectives;Altomare;Redox biology,2021

2. Peroxide value, acetic acid, isooctane method. AOCS official method Cd 8b–90;AOCS,2017

3. Reactivity and degradation products of tryptophan in solution and proteins;Bellmaine;Free Radical Biology and Medicine,2020

4. Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrils;Chelh;Meat Science,2007

5. Analysis of Lipid Molecule Profiling and Conversion Pathway in Mandarin Fish (Siniperca chuatsi) during Fermentation via Untargeted Lipidomics;Chen;Journal of Agricultural and Food Chemistry,2023

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1. Comprehensive insights into the organoleptic characteristics attributes of “HuangYuXiang”: Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics;Food Chemistry;2024-12

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