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Effect of a Phenolic Extract from Olive Vegetation Water on Fresh Salmon Steak Quality during Storage

This study aimed to evaluate the antioxidant and antimicrobial effects of a phenolic extract from olive vegetation water on fresh salmon steaks stored at 4°C under modified atmosphere. Twenty-four salmon steaks were respectively immersed in solutions of the diluted phenolic extract at 1.5 g/L (A), 3...

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Detalles Bibliográficos
Autores principales:	Miraglia, Dino, Esposto, Sonia, Branciari, Raffaella, Urbani, Stefania, Servili, Maurizio, Perucci, Simona, Ranucci, David
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	PAGEPress Publications, Pavia, Italy 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5178838/ https://www.ncbi.nlm.nih.gov/pubmed/28058250 http://dx.doi.org/10.4081/ijfs.2016.6167

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