Natural antioxidants as strategy to minimize the presence of lipid oxidation products in canned fish: Research progress, current trends and future perspectives
Fernanda De Jorge Gouvêa, Vanessa Sales de Oliveira, Bárbara Jardim Mariano, Nayara Ayumi Rocha Takenaka, Ormindo Domingues Gamallo, Micheli da Silva Ferreira, Tatiana Saldanha
Topics & Concepts
Lipid oxidationFish <Actinopterygii>Food scienceAntioxidantBusinessFish oilFish productsChemistryEnvironmental scienceBiochemical engineeringBiotechnologyBiologyFisheryOrganic chemistryEngineeringMeat and Animal Product QualityAquaculture Nutrition and GrowthBiochemical Analysis and Sensing Techniques