How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
Xiaoguo Ying(Zhejiang Ocean University), Gengsheng Xiao(Zhongkai University of Agriculture and Engineering), Soottawat Benjakul(Prince of Songkla University), Charles S. Brennan(Taylor's University), Shanggui Deng(Zhejiang Ocean University), Bin Zhang(Huazhong University of Science and Technology), Yujuan Xu(Guangdong Academy of Agricultural Sciences), Xinyang Li(Zhejiang Ocean University)
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