OXIDATION OF A LIPID EMULSION BY A PEROXIDIZING MICROSOMAL FRACTION FROM HERRING MUSCLE

被引：21

作者：

SLABYJ, BM ^{[1
]}

HULTIN, HO ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,MASSACHUSETTS AGR EXPT STN,MARINE STN,GLOUCESTER,MA 01930

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb14998.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1392 / 1393

页数：2

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[10] LIPID-PEROXIDATION BY MICROSOMAL FRACTIONS-ISOLATED FROM LIGHT AND DARK MUSCLES OF HERRING (CLUPEA-HARENGUS) [J].

SLABYJ, BM ;

HULTIN, HO .

JOURNAL OF FOOD SCIENCE, 1982, 47 (05) :1395-1398

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