Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies
- 31 December 2007
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 101 (1), 372-378
- https://doi.org/10.1016/j.foodchem.2005.12.058
Abstract
No abstract availableKeywords
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