Funder
Danish Research Council for Technology and Production.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference49 articles.
1. AOAC. (1995). Official method of analysis (16th ed.). Arlington: AOAC.
2. AOCS. (1992). Official method Ce 8-89. Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC. Champaign: AOCS.
3. AOCS. (1998). Official methods, and recommended practices (5th ed.). Champaign: AOCS.
4. Bader, N., & Grune, T. (2006). Protein oxidation and proteolysis. Biological Chemistry, 387, 1351–1355.
5. Baron, C. P., Kjærsgård, I. V. H., Jessen, F., & Jacobsen, C. (2007). Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss). Journal of Agricultural and Food Chemistry, 55, 8118–8125.
Cited by
41 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献