Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films

  1. Martínez, O.
  2. Salmerón, J.
  3. Epelde, L.
  4. Vicente, M.S.
  5. de Vega, C.
Aldizkaria:
Food Control

ISSN: 0956-7135

Argitalpen urtea: 2018

Alea: 85

Orrialdeak: 168-176

Mota: Artikulua

DOI: 10.1016/J.FOODCONT.2017.10.003 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus