Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage

International Journal of Food Science and Technology

Volumn 45, Issue 2, 2010, Pages 252-257

  Yerlikaya, Pinar ^a   Gokoglu, Nalan ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

Author keywords

Bonito; Frozen storage; Lipid oxidation; Plant extract

Indexed keywords

2-THIOBARBITURIC ACID; BONITO; CONTROL GROUPS; DISTILLED WATER; EXTRACT SOLUTIONS; FROZEN STORAGE; GRAPE SEED EXTRACT; GRAPE SEEDS; GREEN TEA; INHIBITION EFFECT; LIPID OXIDATION; LOW LEVEL; SECOND GROUP; STORAGE PERIODS;

ETHANOL; FRUITS; OXIDATION; SEED; SOLVENT EXTRACTION;

PLANT EXTRACTS;

KATSUWONUS PELAMIS; SARDA SARDA; VITACEAE;

EID: 77957016500     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02128.x     Document Type: Article

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