Using lipidomics to reveal the changes in lipid composition during soymilk processing

Qin Zhang, Yuchen Wei, Binjing Tang, Qinzhi Wang, De-Wei Chen

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DOI: 10.1016/j.foodchem.2026.151396
Published: 2026-12
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.151396,
  title = {Using lipidomics to reveal the changes in lipid composition during soymilk processing},
  author = {Qin Zhang and Yuchen Wei and Binjing Tang and Qinzhi Wang and De-Wei Chen},
  year = {2026},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2026.151396},
  url = {https://doi.org/10.1016/j.foodchem.2026.151396}
}

RIS

TY  - JOUR
TI  - Using lipidomics to reveal the changes in lipid composition during soymilk processing
AU  - Qin Zhang
AU  - Yuchen Wei
AU  - Binjing Tang
AU  - Qinzhi Wang
AU  - De-Wei Chen
PY  - 2026
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2026.151396
UR  - https://doi.org/10.1016/j.foodchem.2026.151396
ER  -

APA

Zhang, Q., Wei, Y., Tang, B., Wang, Q., & Chen, D. (2026). Using lipidomics to reveal the changes in lipid composition during soymilk processing. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151396

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crossref · retrieved 2026-11-10T20:02:41.324Z