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Lipoxygenase-Catalyzed Oxidation of Egg Yolk Phospholipids Studied by Nuclear Magnetic Resonance Spectroscopy

被引：0
|
作者：
Yu, Shunjie [1 ]
Zhao, Zijian [1 ]
Wan, Peng [1 ]
Yang, Xiaoying [1 ]
Chen, Dewei [1 ]
机构：
[1] College of Light Industry and Food Engineering, Guangxi University, Nanning,530004, China
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 22期
关键词：
D O I：
10.7506/spkx1002-6630-20220114-132
中图分类号：
学科分类号：
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页码：121 / 128
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