Strategies to minimize lipid oxidation of aquatic food products post harvest-Reference-Cited by-同舟云学术

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Strategies to minimize lipid oxidation of aquatic food products post harvest

Published:2014-04-25 Issue: Volume: Page:95-125
ISSN:
Container-title:Antioxidants and Functional Components in Aquatic Foods
language:
Short-container-title:

Author:

Bao Huynh Nguyen Duy,Ohshima Toshiaki

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118855102.ch4/fullpdf

Reference128 articles.

1. The antioxidant action of ergothioneine;Akanmu;Archives of Biochemistry and Biophysics,1991

2. Catalase, glutathione peroxidase and superoxide dismutase in different fish species;Aksnes;Comparative Biochemistry and Physiology - Part B: Biochemistry & Molecular Biology,1981

3. Antioxidant activity of peptide fractions of capelin protein hydrolyzates;Amarowicz;Food Chemistry,1997

4. Reaction of free fatty acids with protein in cod muscle frozen and stored at −29°C after aging in ice;Anderson;Journal of the Fisheries Research Board of Canada,1969

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