Surrey researchers Sign in
Back
Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea
Journal article   Open access  Peer reviewed

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

R Alghazeer, S Saeed and NK Howell
FOOD CHEMISTRY, Vol.108(3), pp.801-810
01/06/2008
DOI: https://doi.org/10.1016/j.foodchem.2007.08.067

Abstract

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
pdf
Aldehyde_Formation_in_Frozen_Fish211.82 kBDownloadView
Text Open Access
url
http://dx.doi.org/10.1016/j.foodchem.2007.08.067View
Published (Version of record)
url
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000253620200001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=11d2a86992e85fb529977dad66a846d5View
Author

Metrics

739 File views/ downloads
30 Record Views
55 Times Cited - Web of Science

Details

Usage Policy

Usage details for all content viewed and downloaded in this site are shared with IRUS-UK (Institutional Repository Usage Statistics UK). Cookies are used to remember your decision. Click Accept to accept usage details sharing and the cookies.

Learn more