Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy ( Engraulis encrasicolus ) fillets under refrigerated condition

Published 2017 View Full Article

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Title
Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy ( Engraulis encrasicolus ) fillets under refrigerated condition
Authors
Keywords
Anchovy, Oxidative stability, Sensory properties, Lavender, Lemon balm, Extract
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 84, Issue -, Pages 529-535
Publisher
Elsevier BV
Online
2017-06-14
DOI
10.1016/j.lwt.2017.06.024

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