Fish in vitro digestion: Influence of fish salting on the extent of lipolysis, oxidation, and other reactions

  1. Nieva-Echevarría, B.
  2. Goicoechea, E.
  3. Manzanos, M.J.
  4. Guillen, M.D.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Argitalpen urtea: 2017

Alea: 65

Zenbakia: 4

Orrialdeak: 879-891

Mota: Artikulua

DOI: 10.1021/ACS.JAFC.6B04334 GOOGLE SCHOLAR
Datuen iturria: Scopus