High-performance liquid chromatographic determination of 1,3-diethyl-2-thiobarbituric acid-malonaldehyde adduct in fish meat

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概要

• 論文の詳細を見る
• 1999-04-16

著者

• Sakai Tadashi

  Faculty Of Agriculture Miyazaki University

• KAWAHARA Satoshi

  Faculty of Agriculture, University of Miyazaki

• Kawahara Satoshi

  Faculty Of Agriculture Miyazaki University

• HABIRO Ami

  Faculty of Agriculture, Miyazaki University

• Habiro Ami

  Faculty Of Agriculture Miyazaki University

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• In vivo Lipid Peroxidation Levels and Antioxidant Activities of Cultured and Wild Yellowtail
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• A Lipid Peroxidation-derived Aldehyde, 4-Hydroxy-2-nonenal, Contents in Several Fish Meats
• Changes in the Composition of Bile Pigments in the Bile of Yellowtail with Phenylhydrazine-induced Hemolytic Anemia(Biological Chemistry)
• Bile Pigments in the Bile of Marine Fish : Yellowtail, Red Sea Bream, and Flounder(Biological Chemistry)
• High-performance liquid chromatographic determination of 1,3-diethyl-2-thiobarbituric acid-malonaldehyde adduct in fish meat
• Changes in protein carbonyls and malonaldehyde contents in stored fish meat
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