Quantitative lipidomic analysis of chicken egg yolk during its formation
Author:
Affiliation:
1. Institute for Egg Science and Technology, School of Food and Biological Engineering Chengdu University Chengdu China
2. Department of Food Industrial Technology, Faculty of Agro‐Industrial Technology Universitas Padjadjaran Bandung Indonesia
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12354
Reference29 articles.
1. Eggs: the uncracked potential for improving maternal and young child nutrition among the world's poor
2. Lipidomics of the chicken egg yolk: high-resolution mass spectrometric characterization of nutritional lipid families
3. Characterization and discrimination of selected chicken eggs in China's retail market based on multi-element and lipidomics analysis
4. Comprehensive Lipidomics Analysis Reveals the Effects of Different Omega-3 Polyunsaturated Fatty Acid-Rich Diets on Egg Yolk Lipids
5. Quantification of Lipidomics Profiling using UPLC‐QE‐HESI‐ Lipid Analysis on the Salted Duck Egg Incorporated with Clove Extract
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