Modification of the Ferrous Oxidation‐Xylenol Orange Method for Determination of Peroxide Value in Highly Pigmented Sea Cucumber Viscera Lipid
Author:
Affiliation:
1. Department of Process Engineering and Applied ScienceDalhousie University Halifax NS B3H 4J3 Canada
2. National Food InstituteTechnical University of Denmark 2800 Kgs. Lyngby Denmark
3. Agriculture and Agri‐Food Canada Kentville NS B4N 1J5 Canada
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12344
Reference30 articles.
1. Abuzaytoun R.(2017)Seasonal variation of lipid and carotenoid content of Cucumaria frondosa viscera oil and the development of methods for its quality control(PhD thesis) Dalhousie University Halifax Canada.
2. Characterization of oil including astaxanthin extracted from krill (Euphausia superba) using supercritical carbon dioxide and organic solvent as comparative method
3. A Test of Goodness of Fit
4. Methods for testing antioxidant activity
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