Antioxidizing potentials of BHA, BHT, TBHQ, tocopherol, and oxygen absorber incorporated in a ghanaian fermented fish product

Advances in Experimental Medicine and Biology

Volumn 434, Issue , 1998, Pages 181-188

  Ohshima, T ^a   Yankah, V V ^a   Ushio, H ^a   Kiozumi, C ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; FATTY ACID; FISH OIL; LYSOPHOSPHATIDYLCHOLINE; TERT BUTYLHYDROQUINONE; THIOBARBITURIC ACID; TOCOPHEROL;

ANTIOXIDANT ACTIVITY; ARTICLE; FERMENTATION; FISH; FOOD PROCESSING; FOOD STORAGE; LIPID COMPOSITION; LIPID OXIDATION; MOISTURE; NONHUMAN; PRIORITY JOURNAL;

EID: 0031867811     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-1-4899-1925-0_15     Document Type: Article

References (18)