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

标题
Effects of ergothioneine-rich mushroom extracts on lipid oxidation and discoloration in salmon muscle stored at low temperatures
作者
关键词
Ergothioneine, Lipid oxidation, Discoloration, Salmon muscle, Mushroom extract, Astaxanthin
出版物
FOOD CHEMISTRY
Volume 233, Issue -, Pages 273-281
出版商
Elsevier BV
发表日期
2017-04-21
DOI
10.1016/j.foodchem.2017.04.130

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