Analysis of Lipid Molecule Profiling and Conversion Pathway in Mandarin Fish (Siniperca chuatsi) during Fermentation via Untargeted Lipidomics.
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DOI: 10.1021/acs.jafc.3c00769
Abstract: Lipids are the key aroma contributors and nutrients in fermented fish products. A total of 376 lipid molecules were identified in mandarin fish during fermentation by untargeted lipidomics, including glycerolipids, glycerophospholipids, lysoglycerophospholipid, sphingolipids, fatty acids… read more here.
Keywords: untargeted lipidomics; lipid molecule; analysis lipid; fermentation ... See more keywords