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Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea

Alghazeer, R, Saeed, S and Howell, NK (2008) Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea FOOD CHEMISTRY, 108 (3). 801 - 810. ISSN 0308-8146

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Aldehyde_Formation_in_Frozen_Fish.pdf - Accepted Version

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Item Type: Article
Additional Information: NOTICE: this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, 108(3), June 2008, DOI 10.1016/j.foodchem.2007.08.067 .
Uncontrolled Keywords: Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Nutrition & Dietetics, Chemistry, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, NUTRITION & DIETETICS, frozen fish, lipid peroxidation, malondialdehyde, gluteraldehyde, hexanal, green tea, PERFORMANCE LIQUID-CHROMATOGRAPHY, LIPID OXIDATION, CHICKEN MEAT, CATECHINS, FISH, ANTIOXIDANTS, PEROXIDATION, PROTEIN, FOODS, MALONDIALDEHYDE
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Divisions: Faculty of Health and Medical Sciences > Biochemistry and Physiology
Depositing User: Symplectic Elements
Date Deposited: 08 Mar 2012 14:03
Last Modified: 09 Jun 2014 13:19
URI: http://epubs.surrey.ac.uk/id/eprint/286632

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