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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2019
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| Materias: | |
| 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 |