Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets

Published 2019 View Full Article

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Title
Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 294, Issue -, Pages 316-325
Publisher
Elsevier BV
Online
2019-05-09
DOI
10.1016/j.foodchem.2019.05.054

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