In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids ( Todarodes pacificus )

Published 2016 View Full Article

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Title
In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids ( Todarodes pacificus )
Authors
Keywords
Anti-inflammatory, Antioxidant, Protein, High hydrostatic pressure, Squid
Journal
FOOD CHEMISTRY
Volume 203, Issue -, Pages 258-266
Publisher
Elsevier BV
Online
2016-02-10
DOI
10.1016/j.foodchem.2016.02.072

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