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Updated: Jul 25, 2025

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

Published on: May 15, 2019

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在热处理过程中,从脂中获得和不和脂肪分量的脂质氧化和风味变化

Dong Han1, Siyang Deng1,2, Hang Wang1

  • 1Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. zhangchunhui@caas.cn.

Food & function
|June 29, 2023
PubMed
概括

加热肉脂肪分数会改变它们的氧化特性和风味特征. 在热处理后,不和脂肪分量 (USFF) 与和脂肪分量 (SFF) 相比,产生更易挥发的化合物和独特的风味.

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