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meng lin lei
(4 results)?
The roles of lipoxygenases and autoxidation during mackerel (Scomberomorus niphonius) dry-cured processing.
Food Res Int. 2023 Nov;173(Pt 1):113309. doi: 10.1016/j.foodres.2023.113309. Epub 2023 Jul 21.
Food Res Int. 2023.
PMID: 37803620
The dynamic changes of flavors and UPLC-Q-Exactive-Orbitrap-MS based lipidomics in mackerel (Scomberomorus niphonius) during dry-cured processing.
Liu Q, Lin J, Zhao W, Lei M, Yang J, Bai W.
Liu Q, et al. Among authors: lei m.
Food Res Int. 2023 Jan;163:112273. doi: 10.1016/j.foodres.2022.112273. Epub 2022 Nov 30.
Food Res Int. 2023.
PMID: 36596184
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Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation.
Liu Q, Lei M, Zhao W, Li X, Zeng X, Bai W.
Liu Q, et al. Among authors: lei m.
Foods. 2023 Jun 27;12(13):2504. doi: 10.3390/foods12132504.
Foods. 2023.
PMID: 37444242
Free PMC article.
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