Effect of grape antioxidant dietary fiber on the prevention of lipid oxidation in minced fish: evaluation by different methodologies
Sanchez-Alonso, I.; Jiménez-Escrig, A.; Saura-Calixto, F.; Borderías, A.J. (2005). Effect of grape antioxidant dietary fiber on the prevention of lipid oxidation in minced fish: evaluation by different methodologies, in: Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. pp. 36-37
In: (2005). Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. CLO-Gent, Sea Fisheries Department/RIVO: Ijmuiden. 141 pp., more
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