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Changes in the Composition of Atlantic Salmon upon the Brown Seaweed (Saccharina latissima) Treatment

This study shows the potential of improving the taste and shelf life of salmon by storing it in conjunction with sugar kelp. The influence of the addition of wet sugar kelp to Atlantic salmon fillet was assessed using a Nuclear Magnetic Resonance (NMR) metabolomics approach. Seaweed treatment caused...

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Detalles Bibliográficos
Autores principales:	Kirkholt, Even Moen, Dikiy, Alexander, Shumilina, Elena
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963436/ https://www.ncbi.nlm.nih.gov/pubmed/31795426 http://dx.doi.org/10.3390/foods8120625

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