Open AccessUse of natural antioxidants in sous vide tilapia fillet
Author(s) -
L. F. Alves,
Stefane Santos Corrêa,
Joana Rocha,
Daieni Alves Vieira Amado,
Solange Maria Cottica,
Maria Luiza Rodrigues de Souza
Publication year - 2020
Publication title -
boletim de indústria animal/boletim de indústria animal
Language(s) - English
Resource type - Journals
eISSN - 1981-4100
pISSN - 0067-9615
DOI - 10.17523/bia.2020.v77.e1471
Subject(s) - food science , tbars , chemistry , thiobarbituric acid , tilapia , antioxidant , lipid oxidation , ingredient , lipid peroxidation , fish <actinopterygii> , biology , biochemistry , fishery