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Lipid oxidation in sorted herring (Clupea harengus) filleting co-products and its relationship to composition

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Authors: Haizhou Wu, Bita Forghani, Ingrid Undeland, Mehdi Abdollahi

Journal: Proceedings of 2022 AOCS Annual Meeting & Expo

Published: 29 September 2022

Article: Lipid oxidation in sorted herring (Clupea harengus) filleting co-products and its relationship to composition

←Formation of reactive aldehydes (MDA, HHE, HNE) during in vitro digestion of cod muscle: role of hemoglobin from trout and bovine sources

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