Malondialdehyde determination in raw and processed meat products by UPLC-DAD and UPLC-FLD-Reference-Cited by-同舟云学术

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Malondialdehyde determination in raw and processed meat products by UPLC-DAD and UPLC-FLD

Published:2019-11 Issue: Volume:298 Page:125009
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bertolín J.R.,Joy M.,Blanco M.

Funder

Ministry of Economy and Competitiveness

European Union Regional Development Funds

Research Group Funds of the Aragon Government

INIA

ESF

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Rapid determination of oil/fat utilizing high temperature solvent extraction;AOCS,2005

2. Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages;Berardo;Meat Science,2016

3. Measurement of malondialdehyde levels in food by high-performance liquid chromatography with fluorometric detection;Bergamo;Journal of Agricultural and Food Chemistry,1998

4. Natural antioxidants in processing and storage stability of sheep and goat meat products;Cunha;Food Research International,2018

5. TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products;Díaz;Meat Science,2014

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