Oxidation kinetics of polyunsaturated fatty acids esterified into triacylglycerols and phospholipids in dried scallop (Argopecten irradians) adductor muscles during storage-Reference-Cited by-同舟云学术

Oxidation kinetics of polyunsaturated fatty acids esterified into triacylglycerols and phospholipids in dried scallop (Argopecten irradians) adductor muscles during storage

Published:2020 Issue:3 Volume:11 Page:2349-2357
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Xie Hongkai¹²³⁴⁵,Yin Fawen¹²³⁶⁷,Liu Zhongyuan⁶⁷²³,Hu Yuanyuan⁶⁷²³^ORCID,Yu Manman⁶⁷²³,Zhou Dayong¹²³⁶⁷^ORCID,Zhu Beiwei¹²³⁴⁵

Affiliation:

1. National Engineering Research Center of Seafood

2. Dalian 116034

3. PR China

4. Beijing Advanced Innovation Center for Food Nutrition and Human Health

5. College of Food Science and Nutritional Engineering

6. School of Food Science and Technology

7. Dalian Polytechnic University

Abstract

The difference in the oxidative susceptibility of triacylglycerols and phospholipids and the effects of the same polyphenolic antioxidant on such susceptibility in dried scallops.

Funder

National Natural Science Foundation of China

National Basic Research Program of China

Dalian Science and Technology Bureau

Department of Science and Technology of Liaoning Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00051E

Reference40 articles.