Work

Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince

Year: 2004

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2004.03.045

Authors: Soottawat Benjakul, Wonnop Visessanguan, Viboon Phongkanpai, Munehiko Tanaka

Institutions: Prince of Songkla University, National Science and Technology Development Agency, National Center for Genetic Engineering and Biotechnology, Tokyo University of Marine Science and Technology

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Thailand Research Fund, Japan Society for the Promotion of Science

OpenAlex ID: W2026741064

FWCI: 3.093

Cites: 33

Cited by: 219

Related to: 9