Integrative lipidomics and proteomics reveal the aging mechanisms of heat-treated oat flour during long-term storage
Heat treatment is a critical step in oat flour processing, essential for enzyme inactivation and shelf-life extension. However, the aging mechanisms during long-term storage remain largely unexplored. This study employed TMT-based proteomics and lipidomics to investigate molecular-level aging mechan...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003281 |
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