Substrate Specificity of Mackerel Flesh Lipopolygenase
- 1 May 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (3) , 504-506
- https://doi.org/10.1111/j.1365-2621.1994.tb05548.x
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- STEREOCHEMICAL SPECIFICITY OF THE N-9 LIPOXYGENASE OF FISH GILLJournal of Food Biochemistry, 1991
- Identification and characterization of a 15-lipoxygenase from fish gillsJournal of Agricultural and Food Chemistry, 1990
- Nonenzymic Catalysts of Lipid Oxidation in Mackerel Ordinary MuscleJournal of Food Science, 1990
- Lipoxygenase activity in sardine skin.Agricultural and Biological Chemistry, 1990
- Protection of Menhaden Mince Lipids from Rancidity during Frozen StorageJournal of Food Science, 1989
- Lipoxygenase generation of specific volatile flavor carbonyl compounds in fish tissuesJournal of Agricultural and Food Chemistry, 1989
- Lipoxygenase in fish tissue: some properties of the 12-lipoxygenase from trout gillJournal of Agricultural and Food Chemistry, 1988
- Enzymic Hydroperoxide Initiated Effects in Fresh FishJournal of Food Science, 1987
- Initiation of lipid peroxidation in biological systemsC R C Critical Reviews in Food Science and Nutrition, 1987
- Lipoxygenase‐Catalyzed Oxidation of N‐6 and N‐3 Polyunsaturated Fatty Acids: Relevance to and Activity in Fish TissueJournal of Food Science, 1986