Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle

Food Chemistry

Volumn 92, Issue 3, 2005, Pages 547-557

  Pazos, Manuel ^a   Gallardo, José Manuel ^a   Torres, Josep Lluís ^b   Medina, Isabel ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^b DEPARTMENT OF ENVIRONMENTAL CHEMISTRY   (Spain)

Author keywords

Antioxidants; Emulsions; Fish lipids; Frozen fish muscle; Grape flavonoids; Lipid oxidation

Indexed keywords

FISH OIL; FLAVANOL DERIVATIVE; FLAVONOL DERIVATIVE; LIPID; MONOMER; OLIGOMER; POLYPHENOL DERIVATIVE; PROCYANIDIN DERIVATIVE;

ANIMAL TISSUE; ARTICLE; CHROMATOGRAPHY; CONTROLLED STUDY; EMULSION; FISH; FRACTIONATION; GRAPE; MUSCLE; NONHUMAN; OXIDATION; POLYMERIZATION; SOLUBILITY;

VITIS SP.; VITIS VINIFERA;

EID: 15944370638     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.07.036     Document Type: Article

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