Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

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dc.contributor.authorSuthasinee Yarnpakdee
dc.contributor.authorSoottawat Benjakul
dc.contributor.authorSitthipong Nalinanon
dc.contributor.authorHordur G. Kristinsson
dc.date.accessioned2025-07-21T05:52:33Z
dc.date.issued2011-12-21
dc.identifier.doi10.1016/j.foodchem.2011.11.139
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/3236
dc.subjectLipid Oxidation
dc.subjectTBARS
dc.subjectNile tilapia
dc.subjectThiobarbituric acid
dc.subjectNile red
dc.subjectPeroxide value
dc.subject.classificationMeat and Animal Product Quality
dc.titleLipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants
dc.typeArticle

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