18:0-18:2 PE is an important component of phosphatidylethanolamine (PE), involved in phospholipid metabolism and associated with diseases such as ovarian cancer . 18:0-18:2 PE in the hot processing process, its unsaturated fatty acids will degrade to form a variety of odor active compounds. 18:0-18:2 PE is mainly used in the field of food science to improve the flavor of aquatic products, as well as medical research on diseases related to phospholipid metabolism.
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