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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

Published on: May 15, 2019

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阐明关键脂质驱动香味差异和大理石牛肉中的潜在形成途径,具有个体间脂质变异

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
概括

牛肉的香味受到肌内脂肪 (IMF) 和脂质特征的影响. 自由脂肪酸,脂和甘油三的变化显著影响臭味化合物,影响牛肉的整体味道.

关键词:
芳香化合物 芳香化合物脂肪酸酸链的脂肪酸链.肌肉内脂肪 肌肉内脂肪酸胆是一种酸.定量性脂质组学研究

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