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Formation of 4-hydroxynonenal (4-HNE) in frozen mackerel (Scomber scombrus) in the presence and absence of green tea

Alghazeer, R and Howell, NK (2008) Formation of 4-hydroxynonenal (4-HNE) in frozen mackerel (Scomber scombrus) in the presence and absence of green tea JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 88 (7). pp. 1128-1134.

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Item Type: Article
Authors :
NameEmailORCID
Alghazeer, RUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 May 2008
Identification Number : https://doi.org/10.1002/jsfa.3117
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, AGRICULTURE, MULTIDISCIPLINARY, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, frozen fish, lipid peroxidation, 4-hydroxynonenal, green tea, PERFORMANCE LIQUID-CHROMATOGRAPHY, POLYUNSATURATED FATTY-ACIDS, TANDEM MASS-SPECTROMETRY, LIPID-PEROXIDATION, OXIDATION-PRODUCTS, ALZHEIMERS-DISEASE, CYTOCHROME-C, ANTIOXIDANTS, ALDEHYDE, FISH
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:05
Last Modified : 17 May 2017 14:39
URI: http://epubs.surrey.ac.uk/id/eprint/822185

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