The roles of lipoxygenases and autoxidation during mackerel (Scomberomorus niphonius) dry-cured processing
Qiaoyu Liu, Menglin Lei, Jianjun Lin, Wenhong Zhao, Xiaofang Zeng, Weidong Bai
Topics & Concepts
AutoxidationChemistryMackerelFood scienceFlavorLipid oxidationBiochemistryLipoxygenaseMaillard reactionEnzymeAntioxidantFish <Actinopterygii>BiologyFisheryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesSeaweed-derived Bioactive Compounds