The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)
| Autor: | Cropotova, Janna a, ∗, Tappi, Silvia b, Genovese, Jessica c, Rocculi, Pietro b, c, Dalla Rosa, Marco b, c, Rustad, Turid a |
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| Zdroj: | In Heliyon January 2021 7(1) |
| Databáze: | ScienceDirect |
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