The effects of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-hexenal formation in boiled yellowtail meat

Tadashi Sakai1, Tetsuya Akiyama, Ai Ogura

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

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