Improved assay for malondialdehyde determination in surimi by gas chromatography-mass spectrometry after alkaline hydrolysis
Malondialdehyde (MDA) content is a primary indicator evaluating lipid oxidation level in oil-containing foods. However, total MDA compounds (tMDA) exist in both free MDA (fMDA) and bound MDA (bMDA) forms at the stage of lipid peroxidation. The traditional spectrophotometric assay quantifies the MDA...
Kaydedildi:
| Asıl Yazarlar: | , , , , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Tsinghua University Press
2024-09-01
|
| Seri Bilgileri: | Food Science of Animal Products |
| Konular: | |
| Online Erişim: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240073 |
| Etiketler: |
Etiket eklenmemiş, İlk siz ekleyin!
|