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Digestive Comparison of Epoxidized versus Native Large Yellow Croaker Phospholipids In Vitro and In Vivo : Focus on Oxylipin and Free Fatty Acid Profiles.

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第一作者： Min,Zhang

第一单位： School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.;National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China.

作者： Min,Zhang ^[1] ; Jing-Jing,Fu ^[2] ; Yong-Jie,Long ^[2] ; Wen-Qiang,Cai ^[2] ; Xiu-Ping,Dong ^[1] ; Yue-Wen,Chen ^[3]

作者单位： School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.;National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China. ^[1] School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China. ^[2] School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.;School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China. ^[3]

关键词 bioaccessibility digestibility epoxidized phospholipid oxylipins polyunsaturated fatty acids