Influence of smoking with smoke flavorings on the oxidative stability of farmed sea bass fillets monitored by1H NMR and FTIR

  • Smoking and oxidative stability of sea bass fillets
  • Natalia P. Vidal, María J. Manzanos, Encarnación Goicoechea, María D. Guillén
  • European Journal of Lipid Science and Technology, September 2016, Wiley
  • DOI: 10.1002/ejlt.201600023

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http://dx.doi.org/10.1002/ejlt.201600023

The following have contributed to this page: Professor Maria D Guillén