腌腊肉制品中氢过氧化十八碳二烯酸降解形成4-羟基壬烯醛的机制研究
序号 | 标题 | 类型 | 作者 |
---|---|---|---|
1 | ω-6多不饱和脂肪酸氧化产物—4-羟基壬烯醛的研究进展 | 期刊论文 | 马晶晶;孙冲;张牧焓;耿志明;王道营;徐为民 |
2 | Novel sample treatment method for the determination of free (E)-4-hydroxy- 2-nonenal in meat products by liquid chromatography-tandem mass spectrometry using d3-HNE as internal standard | 期刊论文 | Ma Jingjing;Geng Zhiming;Sun Chong;Li Pengpeng;Zhang Muhan;Wang Daoying;Xu Weimin |