Comparative effect of carnosic acid, BHT and α-tocopherol on the stability of squalene under heating and UV irradiation

Author:

Wang Hua,Wang Han,Yang Lei,Zu Yuan-gang,Liu Fang,Liu Ting-ting

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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3. Lipid, fatty acid and squalene composition of liver oil from six species of deep-sea sharks collected in southern Australian waters;Bakes;Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology,1995

4. Squalene;Buranudeen;lnfofish Marketing Digest,1986

5. Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life;Cadun;Food Chemistry,2008

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