Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley-Reference-Cited by-同舟云学术

Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley

Published:2019-04-25 Issue:5 Volume:28 Page:495-504
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Pinedo-Gil Julia¹²,Tomás-Vidal Ana²,Rico Daniel¹,Tiwari Brijesh³,Álvarez García Carlos³^ORCID,Jover-Cerdá Miguel²,Sanz-Calvo Miguel Ángel¹,Martín-Diana Ana Belén¹^ORCID

Affiliation:

1. Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León. Consejería de Agricultura y Ganadería. Finca de Zamadueñas, Valladolid, Spain

2. Research Group of Aquaculture and Biodiversity, Institute of Animal Science and Technology, Universitat Politècnica de València, Valencia, Spain

3. Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Ireland

Funder

INIA and ITACyL

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2019.1604596

Reference38 articles.

1. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

2. Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours

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