Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (Trachurus trachurus) Previously Subjected to Different Frozen Storage Times
15 pages, 3 tables, 3 figures.-- This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license
| Autores: | , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/285742 |
| Acceso en línea: | http://hdl.handle.net/10261/285742 https://api.elsevier.com/content/abstract/scopus_id/85141786291 |
| Access Level: | acceso abierto |
| Palabra clave: | Canning Colour Cooking liquor Frozen storage Horse mackerel Hydrolysis Lipids Octopus processing Oxidation Packing medium http://metadata.un.org/sdg/9 Build resilient infrastructure, promote inclusive and sustainable industrialization and foster innovation |
| Sumario: | 15 pages, 3 tables, 3 figures.-- This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license |
|---|