Article In: orcid

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

Foods

Frederico V. R. Castro; Mariana A. Andrade; Fernanda Vilarinho — 2019

Key information

Authors:

Frederico V. R. Castro; Mariana A. Andrade; Ana Sanches Silva; Maria Fátima Vaz (Maria de Fátima Reis Vaz); Fernanda Vilarinho

Published in

08/08/2019

Publication details

Authors in the community:

Title of the publication container

Foods

Volume

8

DOI

10.3390/foods8080327

Fields of Science and Technology (FOS)

materials-engineering - Materials engineering

Publication language (ISO code)

eng - English

Rights type:

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