Hemoglobin-mediated lipid oxidation of protein isolates obtained from cod and haddock white muscle as affected by citric acid, calcium chloride and pH
Artikel i vetenskaplig tidskrift, 2008
Författare
Patroklos Vareltzis
Chalmers, Kemi- och bioteknik, Livsvetenskaper
H. O. Hultin
University of Massachusetts
W. R. Autio
University of Massachusetts
Food Chemistry
0308-8146 (ISSN) 1873-7072 (eISSN)
Vol. 108 1 64-74Ämneskategorier
Kemi
DOI
10.1016/j.foodchem.2007.10.043