Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions
Journal article, 2020
Rinsing
Clupea harengus
Herring
Lipid oxidation
Hemoglobin
Antioxidants
Incubation
By-products
Author
Haizhou Wu
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Semhar Ghirmai
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Ingrid Undeland
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Food Chemistry
0308-8146 (ISSN)
Vol. 316 126337Subject Categories
Renewable Bioenergy Research
Food Science
Food Engineering
DOI
10.1016/j.foodchem.2020.126337