Differences in oxidative susceptibilities between glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage: an oxidation kinetic assessment.
Hong-Kai XieGuan-Hua ZhaoZi-Xuan WuDe-Yang LiMan-Tong ZhaoAo LiHui-Lin LiuDa-Yong ZhouBei-Wei ZhuPublished in: Journal of the science of food and agriculture (2020)
The present study provides a practical method for accurately evaluating the oxidative susceptibility of different phospholipid classes in complex food systems. © 2020 Society of Chemical Industry.