LIPID OXIDATION IN FISH TISSUE - ENZYMATIC INITIATION VIA LIPOXYGENASE

被引：117

作者：

GERMAN, JB ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1985年 / 33卷 / 04期

关键词：

D O I：

10.1021/jf00064a028

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：680 / 683

页数：4

共 16 条

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[4]

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[5]

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[6] LIPID DETERIORATION INITIATED BY PHAGOCYTIC-CELLS IN MUSCLE FOODS - BETA-CAROTENE DESTRUCTION BY A MYELOPEROXIDASE HYDROGEN-PEROXIDE HALIDE SYSTEM [J].

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[7] FATTY-ACID CONTENT AND COMPOSITION OF FRESHWATER FINFISH [J].

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SHIMP, JL ;

MAI, J ;

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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1977, 54 (10) :424-429

[8] REDUCTION IN THROMBOXANE FORMATION BY N-3 FATTY-ACIDS ENRICHED LUNG MICROSOMES FROM RAT AND GUINEA-PIG FOLLOWING THE INGESTION OF DIETARY MENHADEN OIL [J].

LOKESH, BR ;

BRUCKNER, G ;

KINSELLA, JE .

PROSTAGLANDINS LEUKOTRIENES AND MEDICINE, 1984, 15 (03) :337-348

[9]

MAI J, 1982, J CHROMATOGR, V254, P91

[10]

MCDONALD RE, 1979, J FOOD BIOCHEM, V3, P125

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