Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products
D. Y. Wang (Wang DY), Y. Z. Zhu (Zhu YZ), W. M. Xu (Xu WM)
Asian-Australas J Anim Sci. 2009;22(10):1441-1446.   Published online 2009 Aug 26     DOI: https://doi.org/10.5713/ajas.2009.90134
Citations to this article as recorded by Crossref logo
Assessing unfiltered beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat
Charles F. Manful, Thu H. Pham, Muhammad Nadeem, Evan Wheeler, Kayla J.T. Warren, Natalia P. Vidal, Raymond H. Thomas
Meat Science.2021; 171: 108271.     CrossRef
Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics
Cong Li, Sam Al-Dalali, Hui Zhou, Zhouping Wang, Baocai Xu
Food Research International.2021; 149: 110651.     CrossRef
Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics
Cong Li, Xinfu Li, Qianli Huang, You Zhuo, Baocai Xu, Zhouping Wang
Food Research International.2020; 132: 109064.     CrossRef
Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle
Emma N. Bermingham, Mariza Gomes Reis, Arvind K. Subbaraj, David Cameron-Smith, Karl Fraser, Arjan Jonker, Cameron R. Craigie
Meat Science.2018; 140: 26.     CrossRef