Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon-Reference-Cited by-同舟云学术

Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon

Published:2016-01-11 Issue:2 Volume:64 Page:487-496
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Steppeler Christina¹²,Haugen John-Erik²,Rødbotten Rune²,Kirkhus Bente²

Affiliation:

1. Norwegian University of Life Sciences, Department of Food Safety and Infection Biology, P.O. Box 8146, Dep, 0033 Oslo, Norway

2. Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, 1430 Ås, Norway

Funder

European Commission

Norges Forskningsråd

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b04201

Reference61 articles.

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