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Effect of Drying Processes on the Occurrence of Lipid Oxidation‐derived 4‐hydroxy‐2‐hexenal and 4‐hydroxy‐2‐nonenal in Spanish Mackerel (scomberomorus Niphonius)

Kexin Cui,Nan Liu,Yong Sun,Guohui Sun,Shanshan Wang,Min Yang, Xiaoli Wang,Deqing Zhou, Yinggang Ge,Dajun Wang, Mingli Wang

FOOD SCIENCE & NUTRITION（2023）

Cited 7|Views4
Key words
4-hydroxy-2-hexenal,4-hydroxy-2-nonenal,dry-cured spanish mackerel,lipid oxidation,occurrence
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