Partial characterization of jumbo squid skin pigment extract and its antioxidant potential in a marine oil system
Author:
Affiliation:
1. Department of Food Science and TechnologyInstituto de Investigaciones Marinas de Vigo (CSIC)VigoSpain
2. Departamento de Investigación y Posgrado en AlimentosUniversidad de SonoraHermosilloSonoraMexico
Funder
CONACYT-Mexico grant
Consejo Superior de Investigaciones Científicas (CSIC)
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500356
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4. Understanding antioxidant mechanisms in preventing oxidation in foods
5. THE SYNERGISTIC ANTIOXIDANT EFFECT of ROSEMARY EXTRACT and ?-TOCOPHEROL IN SARDINE OIL MODEL SYSTEM and FROZEN-CRUSHED FISH MEAT
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