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Monitoring of the Oxidation Process of Egg Yolk Phospholipids at Frying Temperature by Nuclear Magnetic Resonance

Zijian Zhao,Peng Wan,Jie Liu, Shunjie Yu,Xiaoying Yang,De-Wei Chen

Food Bioscience（2022）

Cited 9|Views14
Key words
Egg yolk phospholipids,Oxidation,Nuclear magnetic resonance,Acyl groups,Hydroperoxides
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