Open AccessLipid Oxidation Inhibition by Natural Tocopherols Increases the Nutritional Value of Tuna Salami
Author(s) -
Rita de Cássia Superbi de Sousa,
Mare Marine,
Rui Pedrosa,
Maria M. Gil
Publication year - 2018
Publication title -
advanced in food technology and nutritional sciences
Language(s) - English
Resource type - Journals
ISSN - 2377-8350
DOI - 10.17140/aftnsoj-4-146
Subject(s) - tuna , lipid oxidation , food science , value (mathematics) , chemistry , antioxidant , biology , biochemistry , fishery , fish <actinopterygii> , mathematics , statistics