Open AccessDetermination of cholesterol oxides in anchovies (Engraulis encrasicolus) treated with a commercial mixture of citric acid, trisodium acid and hydrogen peroxide
Author(s) -
Marrone Raffaele,
Giorgio Smaldone,
Giuseppe De Palma,
Raffaele Romano,
Domenico Bortone,
Aniello Anastasio
Publication year - 2013
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/1429
Subject(s) - citric acid , hydrogen peroxide , chemistry , engraulis , food science , autoxidation , trisodium citrate , chromatography , biochemistry , biology , fishery , fish <actinopterygii> , anchovy
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