Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets
Author:
Funder
Ministero dell'Istruzione dell'Universita e della Ricerca
Ministero dell’Istruzione, dell’Università e della Ricerca
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
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