Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy (Engraulis encrasicolus) fillets under refrigerated condition-Reference-Cited by-同舟云学术

Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy (Engraulis encrasicolus) fillets under refrigerated condition

Published:2017-10 Issue: Volume:84 Page:529-535
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Özogul Fatih^ORCID,Tugce Aksun Elif,Öztekin Rana,Lorenzo José M.

Funder

Cukurova University

Publisher

Elsevier BV

Subject

Food Science

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