Plasma-activated water treatment delayed the lipid oxidation and degradation of golden pompano fillets during storage based on lipidomics
Lipid oxidation and degradation during storage represent key challenges affecting the quality of golden pompano (Trachinotus blochii) fillets. This study aimed to investigate the dynamic changes in lipid profiles of plasma-activated water (PAW)-treated fillets over 18 days, using chemical analysis a...
Saved in:
| Main Authors: | , , , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-07-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525006467 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|