Effect of artificial light on the lipid oxidation of whole, cooked Northern shrimp (Pandalus borealis) during frozen storage

Bibliographic Details
Published in:Food Chemistry Advances
Main Authors: Jensen, Hanne Aarslev, Sørensen, Ann-Dorit Moltke, Hansen, Lisbeth Truelstrup, Bøknæs, Niels, Mejlholm, Ole, Jacobsen, Charlotte
Other Authors: Innovationsfonden
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2023
Subjects:
Organic Chemistry
Food Science
northern shrimp
Pandalus borealis
Online Access:http://dx.doi.org/10.1016/j.focha.2023.100369
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spelling crelsevierbv:10.1016/j.focha.2023.100369 2023-09-26T15:21:23+02:00 Effect of artificial light on the lipid oxidation of whole, cooked Northern shrimp (Pandalus borealis) during frozen storage Jensen, Hanne Aarslev Sørensen, Ann-Dorit Moltke Hansen, Lisbeth Truelstrup Bøknæs, Niels Mejlholm, Ole Jacobsen, Charlotte Innovationsfonden 2023 http://dx.doi.org/10.1016/j.focha.2023.100369 https://api.elsevier.com/content/article/PII:S2772753X23001910?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S2772753X23001910?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ http://creativecommons.org/licenses/by-nc-nd/4.0/ Food Chemistry Advances volume 3, page 100369 ISSN 2772-753X Organic Chemistry Food Science journal-article 2023 crelsevierbv https://doi.org/10.1016/j.focha.2023.100369 2023-08-25T09:07:09Z Article in Journal/Newspaper northern shrimp Pandalus borealis ScienceDirect (Elsevier - via Crossref) Food Chemistry Advances 3 100369
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic Organic Chemistry
Food Science
spellingShingle Organic Chemistry
Food Science
Jensen, Hanne Aarslev
Sørensen, Ann-Dorit Moltke
Hansen, Lisbeth Truelstrup
Bøknæs, Niels
Mejlholm, Ole
Jacobsen, Charlotte
Effect of artificial light on the lipid oxidation of whole, cooked Northern shrimp (Pandalus borealis) during frozen storage
topic_facet Organic Chemistry
Food Science
author2 Innovationsfonden
format Article in Journal/Newspaper
author Jensen, Hanne Aarslev
Sørensen, Ann-Dorit Moltke
Hansen, Lisbeth Truelstrup
Bøknæs, Niels
Mejlholm, Ole
Jacobsen, Charlotte
author_facet Jensen, Hanne Aarslev
Sørensen, Ann-Dorit Moltke
Hansen, Lisbeth Truelstrup
Bøknæs, Niels
Mejlholm, Ole
Jacobsen, Charlotte
author_sort Jensen, Hanne Aarslev
title Effect of artificial light on the lipid oxidation of whole, cooked Northern shrimp (Pandalus borealis) during frozen storage
title_short Effect of artificial light on the lipid oxidation of whole, cooked Northern shrimp (Pandalus borealis) during frozen storage
title_full Effect of artificial light on the lipid oxidation of whole, cooked Northern shrimp (Pandalus borealis) during frozen storage
title_fullStr Effect of artificial light on the lipid oxidation of whole, cooked Northern shrimp (Pandalus borealis) during frozen storage
title_full_unstemmed Effect of artificial light on the lipid oxidation of whole, cooked Northern shrimp (Pandalus borealis) during frozen storage
title_sort effect of artificial light on the lipid oxidation of whole, cooked northern shrimp (pandalus borealis) during frozen storage
publisher Elsevier BV
publishDate 2023
url http://dx.doi.org/10.1016/j.focha.2023.100369
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genre northern shrimp
Pandalus borealis
genre_facet northern shrimp
Pandalus borealis
op_source Food Chemistry Advances
volume 3, page 100369
ISSN 2772-753X
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
http://creativecommons.org/licenses/by-nc-nd/4.0/
op_doi https://doi.org/10.1016/j.focha.2023.100369
container_title Food Chemistry Advances
container_volume 3
container_start_page 100369
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