The inhibitory effect of large yellow croaker roe phospholipid as a potential antioxidant on fish oil oxidation stability
Yujie Zhu, Xinhong Zheng, Qiaoling Zeng, Rongbin Zhong, Yujing Guo, Feifei Shi, Peng Liang
Topics & Concepts
AntioxidantPeroxide valueChemistryFish oilThiobarbituric acidHexanalFood scienceLipid oxidationSoybean oilPhospholipidPeroxideFish <Actinopterygii>AldehydeAcid valuePolyunsaturated fatty acidOrganic chemistryBiochemistryFatty acidLipid peroxidationCatalysisFisheryBiologyMembraneEdible Oils Quality and AnalysisFree Radicals and AntioxidantsPhytochemicals and Antioxidant Activities