Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder addition
Author:
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-023-01505-9.pdf
Reference19 articles.
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3. Brand-Williams W, Cuvelier ME, Berset CLWT. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology. 28: 25-30 (1995)
4. Chapman RA, Mackay K. The estimation of peroxides in fats and oils by the ferric thiocyanate method. Journal of the American Oil Chemists’ Society. 26: 360-363 (1949)
5. Chen J, Jayachandran M, Bai W, Xu B. A critical review on the health benefits of fish consumption and its bioactive constituents. Food Chemistry. 369: 130874 (2022)
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