# UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing

**Type:** Papers  
**Canonical URL:** https://scholariq.org/papers/uplc-ms-ms-based-lipidomics-for-the-evaluation-of-changes-in-lipids-during-dry/

## Facts

| Field | Value |
| --- | --- |
| Author Names | Xin Guo,Shi Di,Chengjiang Liu,Yali Huang,Qingling Wang,Jingyun Wang,Longying Pei,Shiling Lu |
| Citations | 114 |
| DOI | 10.1016/j.foodchem.2021.131977 |
| Fields | Agricultural and Biological Sciences,Biochemistry, Genetics and Molecular Biology |
| Open Access | false |
| OA Status | closed |
| OpenAlex ID | https://openalex.org/W4200244505 |
| PMID | 34990949 |
| Type | article |
| Year | 2021 |

## Paper authors

- [Chengjiang Liu](https://scholariq.org/researchers/chengjiang-liu/)

## Paper primary topic

- [Meat and Animal Product Quality](https://scholariq.org/topics/meat-and-animal-product-quality/)

## Paper topics

- [Meat and Animal Product Quality](https://scholariq.org/topics/meat-and-animal-product-quality/)
- [Bee Products Chemical Analysis](https://scholariq.org/topics/bee-products-chemical-analysis/)
- [Protein Hydrolysis and Bioactive Peptides](https://scholariq.org/topics/protein-hydrolysis-and-bioactive-peptides/)

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Source: ScholarIQ — public research metadata, principally OpenAlex. See https://scholariq.org/sources/ for provenance and https://scholariq.org/methodology/ for what these figures mean.