Oxidative stability and antioxidant activity in canned eels: Effect of processing and filling medium

1. Gómez-Limia, L.
2. Sanmartín, N.M.
3. Carballo, J.
4. Domínguez, R.
5. Lorenzo, J.M.
6. Martínez, S.

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DOI: 10.3390/FOODS10040790 GOOGLE SCHOLAR lock_openOpen access editor

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