Evaluation of Lipid Oxidation Characteristics in Salmon after Simulation of Cold Chain Interruption Using Rapid Evaporation Ionization Mass Spectrometry
- DOI
- 10.1021/acs.jafc.3c07423
- Published
- 2024-01-04
- Container
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1021/acs.jafc.3c07423,
title = {Evaluation of Lipid Oxidation Characteristics in Salmon after Simulation of Cold Chain Interruption Using Rapid Evaporation Ionization Mass Spectrometry},
author = {Xuelian Yin and Honghai Wang and Weibo Lu and Lijun Ge and Yiwei Cui and Qiaoling Zhao and Jingjing Liang and Qing Shen and Aichun Liu and Jing Xue},
year = {2024},
journal = {Journal of Agricultural and Food Chemistry},
doi = {10.1021/acs.jafc.3c07423},
url = {https://doi.org/10.1021/acs.jafc.3c07423}
}RIS
TY - JOUR TI - Evaluation of Lipid Oxidation Characteristics in Salmon after Simulation of Cold Chain Interruption Using Rapid Evaporation Ionization Mass Spectrometry AU - Xuelian Yin AU - Honghai Wang AU - Weibo Lu AU - Lijun Ge AU - Yiwei Cui AU - Qiaoling Zhao AU - Jingjing Liang AU - Qing Shen AU - Aichun Liu AU - Jing Xue PY - 2024 JO - Journal of Agricultural and Food Chemistry DO - 10.1021/acs.jafc.3c07423 UR - https://doi.org/10.1021/acs.jafc.3c07423 ER -
APA
Yin, X., Wang, H., Lu, W., Ge, L., Cui, Y., Zhao, Q., Liang, J., Shen, Q., Liu, A., & Xue, J. (2024). Evaluation of Lipid Oxidation Characteristics in Salmon after Simulation of Cold Chain Interruption Using Rapid Evaporation Ionization Mass Spectrometry. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.3c07423
Source records
- crossref · retrieved 2026-09-25T06:07:45.240Z