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Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: evaluation by different methodologies
Sánchez-Alonso, I.; Jiménez-Escrig, A.; Saura-Calixto, F.; Borderías, J. (2006). Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: evaluation by different methodologies, in: Luten, J.B. et al. (Ed.) Seafood research from fish to dish: quality, safety and processing of wild and farmed fish. pp. 95-104
In: Luten, J.B. et al. (2006). Seafood research from fish to dish: Quality, safety and processing of wild and farmed fish. Wageningen Academic Publishers: The Netherlands. ISBN 90-8686-005-2. 567 pp., more
Keywords
    Agents > Antioxidants
    Aromatics > Phenols
    Chemical compounds > Organic compounds > Lipids
    Chemical reactions > Oxidation
    Dietary fibre
    Marine/Coastal
Authors  Top 
  • Sánchez-Alonso, I.
  • Jiménez-Escrig, A.
  • Saura-Calixto, F.
  • Borderías, J.
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