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Are Phospholipid Content and Its Unsaturation Really Important in Lipid Oxidation of Muscle Food?

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Authors: Haizhou Wu, Jianhao Zhang, Mark P. Richards

Journal: AOCS Annual Meeting & Expo

Published: 3 May 2021

Article: Are Phospholipid Content and Its Unsaturation Really Important in Lipid Oxidation of Muscle Food?

←Improving the oxidative stability of side-streams from cod filleting by antioxidant dipping for increased utilization

Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions→

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