Effect of Alga <i>Gelidium</i> sp. Flour Extract on Lipid Damage Evolution in Heated Fish Muscle System
This research aimed to evaluate the antioxidant properties of flour obtained from red alga <i>Gelidium</i> sp., which is underutilised nowadays in food applications. Thus, a model system consisting of minced mackerel (<i>Scomber scombrus</i>) muscle and aqueous flour extract was subjected to heating...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2022-04-01
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| Colección: | Antioxidants |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/2076-3921/11/5/807 |
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