Lipid oxidation in fish tissue. Enzymatic initiation via lipoxygenase
- Author
- GERMAN, J. B; KINSELLA, J. E
Cornell univ., inst. food sci - Source
Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 4, pp 680-683 ; ref : 16 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Enzyme Lipide Milieu dulçaquicole Oxydation Peau Peroxydation Pisces Salmo irideus Vertebrata
- Keyword (en)
- Enzyme Lipids Freshwater environment Oxidation Skin Peroxidation Pisces Vertebrata
- Keyword (es)
- Enzima Lipido Medio de agua dulce Oxidacion Piel Peroxidacion
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A19 Vertebrates: skin, associated glands, phaneres, light organs, various exocrine glands (salt gland, uropygial gland...), adipose tissue, connective tissue
- Discipline
- Vertebrates : skin, associated glands, phaneres, light organs, various exocrine glands, adipose tissue, connective tissue
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 8503219
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf00064a028 
https://dx.doi.org/10.1021/jf00064a028
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