Effect of NaCl on the lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal, formation in boiled pork

Tadashi Sakai1, Yukiko Shimizu, Satoshi Kawahara

  • 1Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Japan. sakaihhe@cc.miyazaki-u.ac.jp

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