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CyTA - Journal of Food Volume 16, 2018 - Issue 1

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Effect of hydrophilic and lipophilic antioxidants from mango peel (Mangifera indica L. cv. Ataulfo) on lipid peroxidation in fish oil

Efecto de antioxidantes hidrofílicos y lipofílicos de la cáscara de mango (Mangifera indica L. cv. Ataulfo) sobre la peroxidación lipídica en aceite de pescado.

Cynthia Esmeralda Lizárraga-VelázquezDepartment of Aquaculture and Environmental Management, Food Research and Development Center A.C, Mazatlán, MéxicoView further author information

Crisantema HernándezDepartment of Aquaculture and Environmental Management, Food Research and Development Center A.C, Mazatlán, MéxicoCorrespondence[email protected]
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Gustavo Adolfo González-AguilarDepartment of Technology on Food of Plant Origin, Food Research and Development Center A.C, Hermosillo, MéxicoView further author information

José Basilio HerediaDepartment of Agricultural Technology of Tropical and Subtropical Products, Food Research and Development Center A.C, Culiacán, MéxicoView further author information

Pages 1095-1101 | Received 17 May 2018, Accepted 10 Aug 2018, Published online: 10 Dec 2018

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https://doi.org/10.1080/19476337.2018.1513425
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Effect of hydrophilic and lipophilic antioxidants from mango peel (Mangifera indica L. cv. Ataulfo) on lipid peroxidation in fish oil

Efecto de antioxidantes hidrofílicos y lipofílicos de la cáscara de mango (Mangifera indica L. cv. Ataulfo) sobre la peroxidación lipídica en aceite de pescado.

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Effect of hydrophilic and lipophilic antioxidants from mango peel (Mangifera indica L. cv. Ataulfo) on lipid peroxidation in fish oil

Efecto de antioxidantes hidrofílicos y lipofílicos de la cáscara de mango (Mangifera indica L. cv. Ataulfo) sobre la peroxidación lipídica en aceite de pescado.

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