文献类型： 外文期刊
第一作者： Chen, Hong
作者： Chen, Hong;Wei, Fang;Dong, Xu-yan;Chen, Hong;Wei, Fang;Dong, Xu-yan;Xiang, Ji-qian;Quek, Siew-young;Wang, Xuemin;Wang, Xuemin
作者机构：
期刊名称：CURRENT OPINION IN FOOD SCIENCE （ 影响因子：6.031； 五年影响因子：6.53 ）
ISSN： 2214-7993
年卷期： 2017 年 16 卷
页码：
收录情况： SCI
摘要： Driven by advances of lipidomics based on high-performance and high-resolution mass spectrometry, the breadth of knowledge of lipidomes and their functions has been expanded substantially. Lipidomic approaches have been applied to enhancing food science research for various purposes. These include screening components of lipids from different bio-resources, food safety and quality assurance, evaluation of bio-function and nutrition levels of lipid species, and exploring new kinds of functional lipids.
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