Technological strategies for the use of plant-derived compounds in the preservation of fish products (2023)
- Authors:
- USP affiliated authors: GALVÃO, JULIANA ANTUNES - ESALQ ; VIEIRA, THAIS MARIA FERREIRA DE SOUZA - ESALQ ; PRESENZA, LEANDRO DA SILVA - ESALQ ; TEIXEIRA, BIANCA FERRAZ - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodchem.2023.136069
- Subjects: COMPOSTOS FENÓLICOS; CONSERVAÇÃO DE ALIMENTOS; CONSERVANTES; ÓLEOS ESSENCIAIS; PESCADO; VIDA-DE-PRATELEIRA
- Keywords: Oxidação lipídica
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 1873-7072
- Volume/Número/Paginação/Ano: v. 419, art. 136069, p. 1-12, 2023
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PRESENZA, Leandro da Silva et al. Technological strategies for the use of plant-derived compounds in the preservation of fish products. Food Chemistry, v. 419, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.136069. Acesso em: 28 out. 2024. -
APA
Presenza, L. da S., Teixeira, B. F., Galvão, J. A., & Vieira, T. M. F. de S. (2023). Technological strategies for the use of plant-derived compounds in the preservation of fish products. Food Chemistry, 419, 1-12. doi:10.1016/j.foodchem.2023.136069 -
NLM
Presenza L da S, Teixeira BF, Galvão JA, Vieira TMF de S. Technological strategies for the use of plant-derived compounds in the preservation of fish products [Internet]. Food Chemistry. 2023 ; 419 1-12.[citado 2024 out. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2023.136069 -
Vancouver
Presenza L da S, Teixeira BF, Galvão JA, Vieira TMF de S. Technological strategies for the use of plant-derived compounds in the preservation of fish products [Internet]. Food Chemistry. 2023 ; 419 1-12.[citado 2024 out. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2023.136069 - Optimizing byproduct processing for clean label foods: avocado and MSM‐Tambaqui with a focus on zero waste
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Informações sobre o DOI: 10.1016/j.foodchem.2023.136069 (Fonte: oaDOI API)
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