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Bioscience, Biotechnology, and Biochemistry Volume 72, 2008 - Issue 9
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Original Articles

The Effects of NaCl on Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-hexenal Formation in Boiled Yellowtail Meat

Tadashi SAKAIDepartment of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki
,
Tetsuya AKIYAMADepartment of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki
,
Ai OGURADepartment of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki
&
Chie KAWANODepartment of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki
Pages 2441-2443 | Received 01 Apr 2008, Accepted 06 Jun 2008, Published online: 22 May 2014

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