Quantification of Lipidomics Profiling using UPLC‐QE‐HESI‐ Lipid Analysis on the Salted Duck Egg Incorporated with Clove Extract-Reference-Cited by-同舟云学术

Quantification of Lipidomics Profiling using UPLC‐QE‐HESI‐ Lipid Analysis on the Salted Duck Egg Incorporated with Clove Extract

Published:2021-02-26 Issue:4 Volume:123 Page:2000284
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Harlina Putri Widyanti¹²,Ma Meihu²,Shahzad Raheel³

Affiliation:

1. Department of Food Technology, Faculty of Science and Technology Universitas Muhammadiyah Bandung Bandung West Java 40614 Indonesia

2. National Research and Development Center for Egg Processing, College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei 430070 P. R. China

3. Department of Biotechnology, Faculty of Science and Technology Universitas Muhammadiyah Bandung Bandung West Java 40614 Indonesia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202000284

Reference39 articles.

1. Influence of salt on lipid oxidation in meat and seafood products: A review

2. Effect of oregano and rosemary essential oils on lipid oxidation of stored frozen minced gilthead sea bream muscle

3. Effect of Garlic Oil on Lipid Oxidation, Fatty Acid Profiles and Microstructure of Salted Duck Eggs

4. Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs

5. Effects of galangal extract on lipid oxidation, antioxidant activity and fatty acid profiles of salted duck eggs

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