Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review
Author:
Affiliation:
1. College of Food Science and EngineeringOcean University of China Qingdao China
2. Qingdao National Laboratory for Marine Science and TechnologyLaboratory of Marine Drugs & Biological Products Qingdao China
Funder
National Key R&D Program of China
Agricultural Industry System of Ministry of Agriculture of the People's Republic of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12603
Reference153 articles.
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4. Polar Lipids from Olives and Olive Oil: A Review on Their Identification, Significance and Potential Biotechnological Applications
5. Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety
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