Jump to main content
Jump to site search

Food & Function

Linking the chemistry and physics of food with health and nutrition


Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion

Corresponding authors
Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
E-mail: karin.larsson@chalmers.se
Fax: +46 (0)31-772 38 30
Tel: +46 (0)31-772 38 11
TNO Triskelion, Utrechtseweg 48, 3704 HE Zeist, The Netherlands
Food Funct., 2016,7, 1176-1187

DOI: 10.1039/C5FO01401H
Received 18 Nov 2015, Accepted 21 Jan 2016
First published online 22 Jan 2016

This article is part of themed collection: Most accessed Food & Function articles in 2016
Open Access
Please wait while Download options loads

Supplementary Info