Antioxidants from Crustaceans: A Panacea for Lipid Oxidation in Marine-Based Foods
Author:
Affiliation:
1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
Funder
Prince of Songkla University
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1717522
Reference195 articles.
1. Lipid oxidation in foods
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4. Influence of salt on lipid oxidation in meat and seafood products: A review
5. Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit
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