Effect of hydroxycinnamic acids on lipid oxidation and protein changes as well as water holding capacity in frozen minced horse mackerel white muscle

Published 2008 View Full Article

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Title
Effect of hydroxycinnamic acids on lipid oxidation and protein changes as well as water holding capacity in frozen minced horse mackerel white muscle
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 114, Issue 3, Pages 881-888
Publisher
Elsevier BV
Online
2008-11-29
DOI
10.1016/j.foodchem.2008.10.031

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