Evaluation of Lipid Oxidation Characteristics in Salmon after Simulation of Cold Chain Interruption Using Rapid Evaporation Ionization Mass Spectrometry-Reference-Cited by-同舟云学术

Evaluation of Lipid Oxidation Characteristics in Salmon after Simulation of Cold Chain Interruption Using Rapid Evaporation Ionization Mass Spectrometry

Published:2024-01-04 Issue:2 Volume:72 Page:1391-1404
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yin Xuelian¹^ORCID,Wang Honghai¹,Lu Weibo¹,Ge Lijun¹,Cui Yiwei¹,Zhao Qiaoling²,Liang Jingjing³,Shen Qing¹^ORCID,Liu Aichun⁴,Xue Jing¹

Affiliation:

1. Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China

2. Zhoushan Institute of Food & Drug Control, Zhoushan 316000, China

3. Zhejiang Provincial Institute for Food and Drug Control, Hangzhou 310052, China

4. Testing Centre, Hangzhou Academy of Agricultural Sciences, Hangzhou310004,China

Funder

National Natural Science Foundation of China

Basic Public Welfare Research Program of Zhejiang Province

Science and technology plan of Zhejiang Drug Administration

State Administration for Market Regulation Science and Technology Project

Special Fund of Basic Operating Expenses of Colleges and Universities of Zhejiang Province

Zhejiang basic public welfare research program

Publisher

American Chemical Society (ACS)