Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals
This study aimed to better understand the changes of fatty acids in dry-cured fish during storage, and to analyze the reactive carbonyl species (RCS) formation mechanism primarily from the standpoint of oxygen-derived free radical reactions interactions. Oleic acid and linoleic acid were the predomi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2021-12-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566922000106 |