Evaluation of antioxidant properties of Chlorella vulgaris and Spirulina platensis and their application in order to extend the shelf life of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage

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Title
Evaluation of antioxidant properties of Chlorella vulgaris and Spirulina platensis and their application in order to extend the shelf life of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage
Authors
Keywords
DPPH, FRAP, Antioxidant capacity, Sensory evaluation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 100, Issue -, Pages 244-249
Publisher
Elsevier BV
Online
2018-10-26
DOI
10.1016/j.lwt.2018.10.079

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