Effects of ergothioneine-rich mushroom extracts on lipid oxidation and discoloration in salmon muscle stored at low temperatures

Published 2017 View Full Article

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Title
Effects of ergothioneine-rich mushroom extracts on lipid oxidation and discoloration in salmon muscle stored at low temperatures
Authors
Keywords
Ergothioneine, Lipid oxidation, Discoloration, Salmon muscle, Mushroom extract, Astaxanthin
Journal
FOOD CHEMISTRY
Volume 233, Issue -, Pages 273-281
Publisher
Elsevier BV
Online
2017-04-21
DOI
10.1016/j.foodchem.2017.04.130

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