Effect of Low pH on the Susceptibility of Isolated Cod (Gadus morhua) Microsomes to Lipid Oxidation-Reference-Cited by-同舟云学术

Effect of Low pH on the Susceptibility of Isolated Cod (Gadus morhua) Microsomes to Lipid Oxidation

Published:2007-10-30 Issue:24 Volume:55 Page:9859-9867
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vareltzis Patroklos¹,Hultin Herbert O.¹

Affiliation:

1. Massachusetts Agricultural Experimental Station, Department of Food Science, University of Massachusetts/Amherst, Marine Station, Box 7128, Gloucester, Massachusetts 01930

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0708600

Reference52 articles.

1. Oxygen Consumption of Red and White Muscles from Tuna Fishes

2. Influence of Phospholipids on the Development of Oxidized Off Flavors in Cooked Turkey Rolls

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