Evaluation of Lipidomics Profile of Quinoa Flour and Changes during Storage Based on Ultra Performance Liquid Chromatography Coupled with Quadrupole Exactive Orbitrap Mass Spectrometry

Although quinoa is nutritious, its high fat content and lipase activity make it easily oxidized during storage. Meanwhile, quinoa’s lipid composition and changes during storage are still unknown. Therefore, we stored fresh quinoa flour at low temperature and low humidity (LL), normal temperature and...

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发表在:	Foods
Main Authors:	Ya-bo Ba, Rui Li, Jia-yi Zhang, Liang Zou, Ding-Tao Wu, Yi-chen Hu
格式:	文件
语言:	英语
出版:	MDPI AG 2023-12-01
主题:	quinoa flour lipase storage oxidation lipidomics UPLC-Q-Exactive Orbitrap Mass spectrometry
在线阅读:	https://www.mdpi.com/2304-8158/12/24/4434