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Updated: Jun 12, 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

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发酵料对蛋的脂质组成和挥发性风味特征的影响:来自多奥米克分析的见解

Qishan Dong1,2, Lizhi Lu1,3, Tiantian Gu1,3

  • 1State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.

Food chemistry: X
|June 9, 2025
PubMed
概括

料发酵通过减少异味,显著改善了蛋的味道. 这项多项研究将脂质变化和酸代谢与改变的挥发性化合物联系起来,增强蛋的香味.

关键词:
蛋是子的蛋.发酵料是一种发酵料.利皮多米克 (Lipidomics) 是一种消化剂.没有气味的防臭剂.挥发性风味 挥发性的风味

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Background and Environment Affect Phenotype02:27

Background and Environment Affect Phenotype

Although the genetic makeup of an organism plays a major role in determining the phenotype, there are also several environmental factors, such as temperature, oxygen availability, presence of mutagens, that can alter an organism’s phenotype.
An example of how genetic background affects phenotype can be seen in horses. The Extension gene in horses is responsible for their coat color. A wild-type gene (EE) produces black pigment in the coat, while a mutant gene (ee) produces red pigment. A...
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