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pro vyhledávání: '"Tomás Martínez-Moya"'
Autor:
María Dolores Suárez-Medina, María Isabel Sáez-Casado, Tomás Martínez-Moya, Miguel Ángel Rincón-Cervera
Publikováno v:
Foods, Vol 13, Iss 7, p 1097 (2024)
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristic
Externí odkaz:
https://doaj.org/article/fb42b02b301a4ef28dd8eec361d37ea3
