Kinetics of Antioxidant Loss in Mackerel Light and Dark Muscle-Reference-Cited by-同舟云学术

Kinetics of Antioxidant Loss in Mackerel Light and Dark Muscle

Published:1998-09-12 Issue:10 Volume:46 Page:4128-4137
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Petillo David¹,Hultin Herbert O.¹,Krzynowek Judith¹,Autio Wesley R.¹

Affiliation:

1. Department of Food Science, Massachusetts Agricultural Experiment Station, University of Massachusetts/Amherst, Marine Foods Laboratory, Marine Station, 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/jf980364z

Reference32 articles.

1. Mackerel Lipids and Fatty Acids

2. Quantification of Antioxidants in Channel Catfish during Frozen Storage

3. Thioredoxin: A Multifunctional Regulatory Protein with a Bright Future in Technology and Medicine

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