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The influence mechanism of phospholipids structure and composition changes caused by oxidation on the formation of flavor substances in sturgeon caviar

Weijia Zhang; Xinyu Jiang; Li Liu; Yuanhui Zhao; Fan Bai; Jinlin Wang; Ruichang Gao; Xinxing Xu
Food Chemistry · Vol. 460 · pp. 140585 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume460
Pages140585
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.140585
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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