Retardation of lipid oxidation in blue sprat by hot water tea extracts
Version of Record online: 26 JAN 2005
Copyright © 2005 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 85, Issue 7, pages 1119–1124, May 2005
How to Cite
Seto, Y., Lin, C.-C., Endo, Y. and Fujimoto, K. (2005), Retardation of lipid oxidation in blue sprat by hot water tea extracts. J. Sci. Food Agric., 85: 1119–1124. doi: 10.1002/jsfa.2077
- Issue online: 12 APR 2005
- Version of Record online: 26 JAN 2005
- Manuscript Accepted: 11 OCT 2004
- Manuscript Revised: 8 SEP 2004
- Manuscript Received: 22 OCT 2003
Options for accessing this content:
- If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
- If your institution does not currently subscribe to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!