The effect of rosemary extract and omega-3 unsaturated fatty acids on the properties of gels made from the flesh of mackerel (Scomber scombrus) by high pressure and heat treatments
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 24 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
1. Inhibition of lipid damage in refrigerated salmon ( Oncorhynchus kisutch ) by a combined treatment of CO 2 packaging and high‐pressure processing;International Journal of Food Science & Technology;2021-06-22
2. Effects of cod liver oil fortification on the quality aspects of mince sausages from Indian Major Carp ( Labeo rohita );Journal of Food Processing and Preservation;2021-05-17
3. Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel (Scomber scombrus);Journal of Aquatic Food Product Technology;2021-01-12
4. Plant Antioxidant Extracts: Effect on Lipid or Protein Oxidation in Seafood Products;Encyclopedia of Food Chemistry;2019
5. Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review;International Journal of Food Science & Technology;2017-12-01
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