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Oxidative Stability of Side-Streams from Cod Filleting-Effect of Antioxidant Dipping and Low-Temperature Storage.
Sørensen, Ann-Dorit Moltke; Wu, Haizhou; Hyldig, Grethe; Bøknæs, Niels; Mejlholm, Ole; Undeland, Ingrid; Jacobsen, Charlotte.
Afiliação
  • Sørensen AM; National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark.
  • Wu H; Food and Nutrition Science, Department of Life Sciences (LIFE), Chalmers University of Technology, 41296 Gothenburg, Sweden.
  • Hyldig G; National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark.
  • Bøknæs N; Royal Greenland, 9230 Svenstrup, Denmark.
  • Mejlholm O; Royal Greenland, 9230 Svenstrup, Denmark.
  • Undeland I; Food and Nutrition Science, Department of Life Sciences (LIFE), Chalmers University of Technology, 41296 Gothenburg, Sweden.
  • Jacobsen C; National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark.
Mar Drugs ; 21(11)2023 Nov 13.
Article em En | MEDLINE | ID: mdl-37999415
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Solução Salina / Antioxidantes Idioma: En Revista: Mar Drugs Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Solução Salina / Antioxidantes Idioma: En Revista: Mar Drugs Ano de publicação: 2023 Tipo de documento: Article