Lipid oxidation and free radical formation of shrimp (penaeus vannamei) during hot air drying
Le Wang, Mingwu Zang, Xin Zhao, Xiaoyu Cheng, Xiang Li, Jing Bai
Topics & Concepts
Lipid oxidationTBARSChemistryPenaeusFood sciencePeroxide valueLipid peroxidationThiobarbituric acidDocosahexaenoic acidShrimpRadicalLipoxygenaseFatty acidEicosapentaenoic acidPolyunsaturated fatty acidBiochemistryEnzymeAntioxidantBiologyFisheryMeat and Animal Product QualityAquaculture Nutrition and GrowthNeurobiology and Insect Physiology Research