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European Food Research and Technology

Volumn 217, Issue 2, 2003, Pages 180-184

Comparison of methods for determining malondialdehyde in dry sausage by HPLC and the classic TBA test

(4) De las Heras, Anna a Schoch, Alexander a Gibis, Monika a Fischer, Albert a

a UNIVERSITY OF HOHENHEIM (Germany)

Author keywords

High performance liquid chromatography; Lipid peroxidation; Malondialdehyde; Thiobarbituric acid test

Indexed keywords

ABSORPTION; ADDITION REACTIONS; CHELATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROCARBONS; MIXTURES; OXIDATION;

FOOD PRODUCTION; LIPID PEROXIDATION;

LIPIDS;

EID: 1542393686 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-003-0728-x Document Type: Article

Times cited : (47)

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