Chemical composition, antiproliferative and antioxidant properties of lipid classes in ordinary and dark muscles from chub mackerel (Scomber japonicus)-Reference-Cited by-同舟云学术

Chemical composition, antiproliferative and antioxidant properties of lipid classes in ordinary and dark muscles from chub mackerel (Scomber japonicus)

Published:2012-03 Issue:3-4 Volume:50 Page:823-828
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Bae Jin Han,Lim Sun Young

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

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5. Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand;Chaijan;Food Res. Int.,2004

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2. Antioxidant and anti‐inflammatory activities of ethyl acetate extracts of chub mackerel ( Scomber colias ): a thorough seasonal evaluation;International Journal of Food Science & Technology;2021-06-15

3. Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel ( Scomber japonicus );Food Science & Nutrition;2020-07-08

4. Instrumental color and oxidative stability of light and dark muscles of Nile tilapia;Ciência Rural;2020

5. Purification and identification of antioxidative peptides from mackerel (Pneumatophorus japonicus) protein;RSC Advances;2018