Towards valorization of herring filleting by-products to silage 2.0: Effect of temperature and time on lipid oxidation and non-enzymatic browning reactions-Reference-Cited by-同舟云学术

Towards valorization of herring filleting by-products to silage 2.0: Effect of temperature and time on lipid oxidation and non-enzymatic browning reactions

Published:2020-06 Issue: Volume:127 Page:109441
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sajib Mursalin,Undeland Ingrid

Funder

Svenska Forskningsrådet Formas

Publisher

Elsevier BV

Subject

Food Science

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5. Quantification of total fatty acids in microalgae: Comparison of extraction and transesterification methods;Cavonius;Analytical and bioanalytical chemistry,2014

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