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

Journal of the Science of Food and Agriculture

Volumn 88, Issue 7, 2008, Pages 1128-1134

  Alghazeer, Rabia ^a   Howell, Nazlin K ^a  

^a UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

4 hydroxynonenal; Frozen fish; Green tea; Lipid peroxidation

Indexed keywords

SCOMBER SCOMBRUS;

EID: 43249114865     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3117     Document Type: Article

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