,湿

Kaihua Zhang1, Rui Hao2, Shouwei Wang1

  • 1China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, PR China.

Food chemistry
|December 29, 2024
PubMed
概括

潮湿老化转化了猪脂质,增加了脂酶A2 (PLA2) 和脂氧酶 (LOX) 的活性. 这一过程驱动了挥发性化物的形成,其中甲和六甲作为关键的衰老标志物.