| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539139 | Food Chemistry | 2011 | 10 Pages |
Abstract
⺠Model emulsion system monitoring specific lipid oxidation volatiles. ⺠Pure triacylglycerols and cod liver and salmon oil emulsified with metmyoglobin. ⺠Marker compounds of n-6 and n-3 development with time. ⺠Adductation and polymerisation of myoglobin due to reactive lipid degradation groups. ⺠PUFA unsaturation degree affected degradation, polymerisation and adductation.
Related Topics
Physical Sciences and Engineering
Chemistry
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Authors
Jon Volden, Milena Bjelanovic, Gjermund Vogt, Erik Slinde, Morten Skaugen, Berit Nordvi, Bjørg Egelandsdal,