Influence of smoking with smoke flavorings on the oxidative stability of farmed sea bass fillets monitored by 1H NMR and FTIR

  1. Vidal, N.P.
  2. Manzanos, M.J.
  3. Goicoechea, E.
  4. Guillén, M.D.
Journal:
European Journal of Lipid Science and Technology

ISSN: 1438-9312,  1438-7697

Year of publication: 2017

Volume: 119

Issue: 4

Type: Article

DOI: 10.1002/EJLT.201600023 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus