Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography.

Reitznerová, Anna

Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography. [electronic resource] - Molecules (Basel, Switzerland) Nov 2017

Publication Type: Comparative Study; Journal Article

1420-3049

10.3390/molecules22111988 doi


Animals
Chickens
Chromatography, High Pressure Liquid--methods
Chromatography, Reverse-Phase--methods
Fatty Acids--analysis
Humans
Lipid Peroxidation
Malondialdehyde--analysis
Meat--analysis
Spectrophotometry--methods
Thiobarbiturates--chemistry