Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off-odor Development and Color Darkening of Yellowtail Flesh During Ice Storage-Reference-Cited by-同舟云学术

Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off-odor Development and Color Darkening of Yellowtail Flesh During Ice Storage

Published:2005-09 Issue:7 Volume:70 Page:s490-s496
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Sohn Jeong-Ho,Taki Yusuke,Ushio Hideki,Kohata Tomoko,Shioya Itaru,Ohshima Toshiaki

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11497.x/fullpdf

Reference32 articles.

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2. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

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4. Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H2O2 and superoxide anion

5. Importance of n−3 fatty acids in health and disease

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