Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole)

Emelda Orlando Simbine Larissa da Cunha Rodrigues; Aline Delgado Marcelino; Dariane Beatriz Schoffen Enke; Carmen Silvia Fávaro-Trindade; Elisabete Maria Macedo Viegas; Judite das Graças Lapa-Guimarães; Iberoamerican Congress of Food Engineering - CIBIA (12. 2019 Faro, Portugal)

e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing” Faro : University of Algarve, 2019

Faro University of Algarve 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Cin )(Acessar)