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.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Année de publication: 2017

Volumen: 65

Número: 4

Pages: 879-891

Type: Article

DOI: 10.1021/ACS.JAFC.6B04334 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus