Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a (1)H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermented Product

Similar Items

• Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a ¹H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermented Product
  od: Benita C. Percival, i dr.
  Izdano: (2020-03-01)
• Determinations of the peroxidative susceptibilities of cod liver oils by a newly-developed (1)H NMR-based method: resistance of an antioxidant-fortified product isolated from pre-fermented sources
  od: Percival, B. C., i dr.
  Izdano: (2020)
• Extensive Chemometric Investigations of Distinctive Patterns and Levels of Biogenic Amines in Fermented Foods: Human Health Implications
  od: Grootveld, Martin, i dr.
  Izdano: (2020)
• Biogenic amines in fermented foods
  od: Sandra Torriani, i dr.
  Izdano: (2015)
• Reduction in biogenic amines in douchi fermented by probiotic bacteria
  od: Fong, Fiona Long Yan, i dr.
  Izdano: (2020)