Skip to content

AI-Meat Lab | HZAU

Home
Research
People
Publications
Projects
News
Join Us

Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions

Written by

in

Authors: Haizhou Wu, Semhar Ghirmai, Ingrid Undeland

Journal: Food Chemistry

Published: 31 January 2020 · Vol. 316, 126337

Article: Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions

←Evolutionary Dynamics of Multigene Families in Triportheus (Characiformes, Triportheidae): A Transposon Mediated Mechanism?

Recombinant expression, characterization and phylogenetic studies of novels cystatins-like proteins of sweet orange (Citrus sinensis) and clementine (Citrus clementina)→

Comments

Leave a Reply Cancel reply

Comment

Name

Email

Website

Δ

More posts

Prof. Haizhou Wu Appointed Associate Dean of the College of Food Science and Technology at HZAU

2026-10-20
Temperature-dependent quality evolution of Atlantic salmon (Salmo salar): Mechanistic insights into physicochemical and microbial dynamics

2026-07-25
Apple Pomace in Ready-to-Eat Plant-Based Meat Analogs: Functionality, Challenges, and Opportunities

2026-06-16
Comparative evaluation of low-temperature storage strategies for fresh beef: Insights into physicochemical quality, microstructure, and bacterial community

2026-06-04

AI-Meat Lab | HZAU

Huazhong Agricultural University

Blog
About
FAQs
Authors

Events
Shop
Patterns
Themes

Twenty Twenty-Five

Website Built with WordPress.com.

Comment
Subscribe Subscribed

AI-Meat Lab | HZAU

Have a WordPress.com account? Log in now.
AI-Meat Lab | HZAU
Copy shortlink View post in Reader
Manage subscriptions Sign up Log in
Report this content
Collapse this bar