Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant(−)based polyphenolic optimal extracts

BACKGROUND: Fish meat and its products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of fish meat products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional qualit...

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Detalles Bibliográficos
Autores principales: Ali, Muhammad, Imran, Muhammad, Nadeem, Muhammad, Khan, Muhammad Kamran, Sohaib, Muhammad, Suleria, Hafiz Ansar Rasul, Bashir, Reeja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2019
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6357494/
https://www.ncbi.nlm.nih.gov/pubmed/30704486
http://dx.doi.org/10.1186/s12944-019-0982-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6357494/
https://www.ncbi.nlm.nih.gov/pubmed/30704486
http://dx.doi.org/10.1186/s12944-019-0982-y

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