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The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics.
Redfern, Shane; Dermiki, Maria; Fox, Shelley; Lordan, Ronan; Shiels, Katie; Kumar Saha, Sushanta; Tsoupras, Alexandros; Zabetakis, Ioannis.
Afiliación
  • Redfern S; Department of Biological Sciences, University of Limerick, Ireland.
  • Dermiki M; School of Science, Institute of Technology Sligo, Sligo, Ireland.
  • Fox S; St. Angela's Food Technology Centre, Sligo, Ireland.
  • Lordan R; Department of Biological Sciences, University of Limerick, Ireland; Health Research Institute, University of Limerick, Ireland.
  • Shiels K; Limerick Institute of Technology, Limerick, Ireland.
  • Kumar Saha S; Limerick Institute of Technology, Limerick, Ireland.
  • Tsoupras A; Department of Biological Sciences, University of Limerick, Ireland; Health Research Institute, University of Limerick, Ireland; Bernal Institute, University of Limerick, Ireland. Electronic address: Alexandros.Tsoupras@ul.ie.
  • Zabetakis I; Department of Biological Sciences, University of Limerick, Ireland; Health Research Institute, University of Limerick, Ireland.
Food Res Int ; 139: 109976, 2021 01.
Article en En | MEDLINE | ID: mdl-33509521
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Salmón / Fibrinolíticos Límite: Animals / Humans Idioma: En Revista: Food Res Int Año: 2021 Tipo del documento: Article País de afiliación: Irlanda
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Salmón / Fibrinolíticos Límite: Animals / Humans Idioma: En Revista: Food Res Int Año: 2021 Tipo del documento: Article País de afiliación: Irlanda