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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2021

Alea: 10

Zenbakia: 4

Mota: Artikulua

DOI: 10.3390/FOODS10040790 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus