Study of the oxidative stability of salted and unsalted salmon fillets by 1H nuclear magnetic resonance

  1. Guillén, M.D.
  2. Ruiz, A.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2004

Volume: 86

Issue: 2

Pages: 297-304

Type: Article

DOI: 10.1016/J.FOODCHEM.2003.09.028 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus