Author:
Campos Carmen A.,Castro Marcela P.,Aubourg Santiago P.,Velázquez Jorge Barros
Reference176 articles.
1. Ackman RG. In: Ackman RG, editor. Marine biogenic lipids, fats and oils. Boca Raton: CRC Press; 1999.
2. Adachi K, Endo H, Watanabe T, Nishioka T, Hirata T. Hemocyanin in the exoskeleton of crustaceans: enzymatic properties and immunolocalization. Pigment Cell Res. 2005;18:136–43.
3. Ahmad JI. Free radicals and health: is vitamin E the answer? Food Sci Technol. 1996;10(3):147–52.
4. Alghazeer R, Saeed S, Howell NK. Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea. Food Chem. 2008;108:801–10.
5. Al-Holy M, Lin M, Rasco B. Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heat. J Food Prot. 2005;68:512–20.
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献