Mitigation of lipid oxidation in tuna oil using gelatin pouches derived from horse mackerel (Trachurus japonicus) scales and incorporating phenolic compounds
Mitigation of lipid oxidation in tuna oil using gelatin pouches derived from horse mackerel (Trachurus japonicus) scales and incorporating phenolic compounds
Authors
Keywords
Gelatin film, Fish scales, Phenolic compounds, Lipid oxidation
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