Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 19 Issue 4
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- Pages.321-329
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- 1990
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Effects of Onion and Ginger on the Lipid Peroxidatiion and Fatty Acid Composition of mackerel during Frozen Storage
양파와 생강즙의 처리가 냉동 고등어의 지질산화와 지방산 조성에 미치는 영향
Abstract
The present study was carried out to investigate the antioxidant effects of onion and ginger on the lipid peroxidation of mackerel during frozen storage. mackerels were reated with onion juice ginger juice tocopherol and BHA and stored at -18
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