Open AccessEffect of natural antioxidants on the quality of frozen sardine fillets (Sardina pilchardus)
Author(s) -
Rui Ganhão,
Rui Pedrosa,
G. Fontes-Sant Ana
Publication year - 2014
Publication title -
frontiers in marine science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.558
H-Index - 49
ISSN - 2296-7745
DOI - 10.3389/conf.fmars.2014.02.00173
Subject(s) - sardine , food science , lipid oxidation , tbars , chemistry , peroxide value , fish products , fillet (mechanics) , antioxidant , polyunsaturated fatty acid , shelf life , fish fillet , fatty acid , lipid peroxidation , fish <actinopterygii> , fishery , biochemistry , biology , materials science , composite material