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

R Alghazeer; NK Howell

doi:10.1002/jsfa.3117

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Journal article

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

R Alghazeer and NK Howell

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.88(7), pp.1128-1134

01/05/2008

DOI: https://doi.org/10.1002/jsfa.3117

Abstract

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

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Title: Formation of 4-hydroxynonenal (4-HNE) in frozen mackerel (Scomber scombrus) in the presence and absence of green tea
Creators: R Alghazeer
NK Howell
Publication Details: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.88(7), pp.1128-1134
Publisher: JOHN WILEY & SONS LTD
Date published: 01/05/2008
Date submitted: 17/05/2017
Identifiers: 99511421102346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

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

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