Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics.

Curr Res Food Sci · 2024 · PMC11533012 · PMID 39498459

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a decreasing trendno p-value reported

7 showed that phosphatidylethanolamine (PE) exhibited a decreasing trend after heat treatment and reheating following 3 and 7 days of storage.

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an increasing trendno p-value reported

8 showed that LPC molecules containing both unsaturated and saturated fatty acid chains exhibited an increasing trend after heat treatment and reheating following 3 days of storage, but a decreasing trend after reheating following 7 days of storage.

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