Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck

Food Chemistry

Volumn 110, Issue 2, 2008, Pages 279-284

  Xu, Weimin ^a,b   Xu, Xinglian ^a   Zhou, Guanghong ^a   Wang, Daoying ^a,b   Li, Chunbao ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Free fatty acids; Lipolysis; Nanjing dry cured duck; Phospholipids

Indexed keywords

FATTY ACID; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; PHOSPHOLIPID; POLYUNSATURATED FATTY ACID;

ARTICLE; CAPILLARY GAS CHROMATOGRAPHY; DUCK; FATTY ACID ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT SCATTERING; LIPOLYSIS; NONHUMAN; QUANTITATIVE ANALYSIS; ULTRAVIOLET IRRADIATION;

EID: 41949103419     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.044     Document Type: Article

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