Evaluation of Lipid Ultraviolet Absorption as a Parameter To Measure Lipid Oxidation in Dark Chicken Meat-Reference-Cited by-同舟云学术

Evaluation of Lipid Ultraviolet Absorption as a Parameter To Measure Lipid Oxidation in Dark Chicken Meat

Published:2000-08-01 Issue:9 Volume:48 Page:4128-4135
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Grau Anna¹,Guardiola Francesc¹,Boatella Josep¹,Baucells M. Dolores¹,Codony Rafael¹

Affiliation:

1. Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain, and Unitat Docent de Nutrició i Alimentació Animal, Facultat de Veterinària, UAB, E-08193 Bellaterra, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf991041l

Reference30 articles.

1. Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff Samples

2. Oxysterols and atherosclerosis

3. [31] Ultraviolet and infrared methods for analysis of fatty acyl esters in cellular systems

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