Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea
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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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| PDF - Accepted Version 211Kb | |
| PDF (licence) 32Kb |
Official URL: http://dx.doi.org/10.1016/j.foodchem.2007.08.067
| 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, frozen fish, lipid peroxidation, malondialdehyde, gluteraldehyde, hexanal, green tea, PERFORMANCE LIQUID-CHROMATOGRAPHY, LIPID OXIDATION, CHICKEN MEAT, CATECHINS, FISH, ANTIOXIDANTS, PEROXIDATION, PROTEIN, FOODS, MALONDIALDEHYDE |
| Divisions: | Faculty of Health and Medical Sciences > Biochemistry and Physiology |
| Related URLs: | |
| ID Code: | 286632 |
| Deposited By: | Symplectic Elements |
| Deposited On: | 08 Mar 2012 14:03 |
| Last Modified: | 25 May 2013 14:55 |
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