Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones

This is a publication. If there is no link to the publication on this page, you can try the pre-formated search via the search engines listed on this page.

Authors: Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland

Journal title: Food Chemistry

Journal number: 2021, volume 360

Journal publisher: Elsevier BV

Published year: 2021

Published pages: 129973

DOI identifier: 10.1016/j.foodchem.2021.129973

ISSN: 0308-8146