Food chemistryLipidomicsLipidsAnimalsFish ProductsMass Spectrometry
Spatial lipidomics profiling of Bottarga (Mugil cephalus) by LC-HRMS using a QTOF platform: A comprehensive characterization of complex lipid.
Cristina Manis, Mattia Casula, Alberto Angioni, Paola Scano, Antonella Rosa, Pierluigi Caboni
Published: 202610.1016/j.foodchem.2025.147652
Abstract
Bottarga from Mugil cephalus, a traditional salted and cured roe, holds significant cultural and culinary value, yet detailed studies on lipid composition remain limited. This work provides an untargeted lipidomic analysis, comparing lipid distributi…
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