Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: evaluation by different methodologies
Sánchez-Alonso, I.; Jiménez-Escrig, A.; Saura-Calixto, F.; Borderías, J. (2006). Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: evaluation by different methodologies, in: Luten, J.B. et al. (Ed.) Seafood research from fish to dish: quality, safety and processing of wild and farmed fish. pp. 95-104
In: Luten, J.B. et al. (2006). Seafood research from fish to dish: Quality, safety and processing of wild and farmed fish. Wageningen Academic Publishers: The Netherlands. ISBN 90-8686-005-2. 567 pp., more
|
