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Updated: Mar 10, 2026

Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids
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Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids

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Elucidating key lipids driving aroma differences and potential formation pathways in marbled beef with

Jing Li1, Huihui Tian2, Miaomiao Dong2

  • 1School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; Key Laboratory of Innovative Utilization of Local Cattle and Sheep Germplasm Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Zhengzhou 450001, China.

Food Chemistry
|March 9, 2026
PubMed
Abstract

Keywords:
Aroma compoundsFatty acyl chainIntramuscular fatPhosphatidylcholineQuantitative lipidomics

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