Lipid Peroxidation Products Are Elevated in Fish Oil Diets Even in the Presence of Added Antioxidants

Keywords

Fish oilButylated hydroxytolueneAntioxidantFood scienceLipid peroxidationChemistryThiobarbituric acidCod liver oilPeroxide valueLipid oxidationOxidative phosphorylationCorn oilPeanut oilFish <Actinopterygii>BiochemistryBiologyFisheryOrganic chemistry

Affiliated Institutions

Michigan State University US

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Publication Info

Year: 1992
Type: article
Volume: 122
Issue: 11
Pages: 2190-2195
Citations: 107
Access: Closed

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APA Style

                            
                                
                                    Michael J. González, 
                                
                                    J. Ian Gray, 
                                
                                    Rachel A. Schemmel
                                
                                et al.
                            
                            (1992). 
                            Lipid Peroxidation Products Are Elevated in Fish Oil Diets Even in the Presence of Added Antioxidants. 
                            Journal of Nutrition
                            , 122
                            (11)
                            , 2190-2195.
                            https://doi.org/10.1093/jn/122.11.2190
                        

Identifiers

DOI: 10.1093/jn/122.11.2190