Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish
Emelda Orlando Simbine Larissa da Cunha Rodrigues; Maria Fernanda de Castro Burbarelli; Carmen Silvia Fávaro-Trindade; Elisabete Maria Macedo Viegas; Dariane Beatriz Schoffen Enke; Judite das Graças Lapa-Guimarães
Food Science and Technology Campinas In press, p. 1-10, 2021Campinas 2021
Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2021 Cin )(Acessar)
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