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Analyses of marine-derived tocopherol in processed foods containing fish

Naohiro Gotoh1, Daisuke Mashimo1, Tomiko Oka1

  • 1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.

Food Chemistry
|January 13, 2019
PubMed

Keywords:
Fish meatHeat-resistance characteristicsHeatingMarine-derived tocopherolProcessed foodα-Tocopherol

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