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Effect of drying processes on the occurrence of lipid oxidation-derived 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in Spanish mackerel (Scomberomorus niphonius).
Cui, Kexin; Liu, Nan; Sun, Yong; Sun, Guohui; Wang, Shanshan; Yang, Min; Wang, Xiaoli; Zhou, Deqing; Ge, Yinggang; Wang, Dajun; Wang, Mingli.
Afiliação
  • Cui K; Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
  • Liu N; College of Food Science and Engineering Ocean University of China Qingdao China.
  • Sun Y; Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
  • Sun G; Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
  • Wang S; Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
  • Yang M; Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
  • Wang X; Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
  • Zhou D; Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
  • Ge Y; College of Food Science and Engineering Ocean University of China Qingdao China.
  • Wang D; Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
  • Wang M; Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
Food Sci Nutr ; 11(2): 1013-1023, 2023 Feb.
Article em En | MEDLINE | ID: mdl-36789073
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2023 Tipo de documento: Article