The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo Salar L.)

AuthID
 P-00Q-ZSG
5
Author(s)
Castro, FVR
·
Vilarinho, F
Document Type
Article
Year published
2019
Published
in FOODS, ISSN: 2304-8158
Volume: 8, Issue: 8
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85070907573
Wos: WOS:000482954400015
Source Identifiers
ISSN: 2304-8158
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