Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage

Bibliographic Details
Published in:Food Chemistry
Main Authors: Tarvainen, Marko, Nuora, Anu, Quirin, Karl-Werner, Kallio, Heikki, Yang, Baoru
Other Authors: Tekes, Academy of Finland, University of Turku
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2015
Subjects:
General Medicine
Food Science
Analytical Chemistry
Atlantic salmon
Online Access:http://dx.doi.org/10.1016/j.foodchem.2014.10.125
https://api.elsevier.com/content/article/PII:S0308814614016987?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814614016987?httpAccept=text/plain
id crelsevierbv:10.1016/j.foodchem.2014.10.125
record_format openpolar
spelling crelsevierbv:10.1016/j.foodchem.2014.10.125 2023-05-15T15:29:07+02:00 Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage Tarvainen, Marko Nuora, Anu Quirin, Karl-Werner Kallio, Heikki Yang, Baoru Tekes Academy of Finland University of Turku 2015 http://dx.doi.org/10.1016/j.foodchem.2014.10.125 https://api.elsevier.com/content/article/PII:S0308814614016987?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0308814614016987?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 173, page 1011-1021 ISSN 0308-8146 General Medicine Food Science Analytical Chemistry journal-article 2015 crelsevierbv https://doi.org/10.1016/j.foodchem.2014.10.125 2022-11-30T09:16:17Z Article in Journal/Newspaper Atlantic salmon ScienceDirect (Elsevier - via Crossref) Food Chemistry 173 1011 1021
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic General Medicine
Food Science
Analytical Chemistry
spellingShingle General Medicine
Food Science
Analytical Chemistry
Tarvainen, Marko
Nuora, Anu
Quirin, Karl-Werner
Kallio, Heikki
Yang, Baoru
Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage
topic_facet General Medicine
Food Science
Analytical Chemistry
author2 Tekes
Academy of Finland
University of Turku
format Article in Journal/Newspaper
author Tarvainen, Marko
Nuora, Anu
Quirin, Karl-Werner
Kallio, Heikki
Yang, Baoru
author_facet Tarvainen, Marko
Nuora, Anu
Quirin, Karl-Werner
Kallio, Heikki
Yang, Baoru
author_sort Tarvainen, Marko
title Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage
title_short Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage
title_full Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage
title_fullStr Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage
title_full_unstemmed Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage
title_sort effects of co2 plant extracts on triacylglycerol oxidation in atlantic salmon during cooking and storage
publisher Elsevier BV
publishDate 2015
url http://dx.doi.org/10.1016/j.foodchem.2014.10.125
https://api.elsevier.com/content/article/PII:S0308814614016987?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814614016987?httpAccept=text/plain
genre Atlantic salmon
genre_facet Atlantic salmon
op_source Food Chemistry
volume 173, page 1011-1021
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodchem.2014.10.125
container_title Food Chemistry
container_volume 173
container_start_page 1011
op_container_end_page 1021
_version_ 1766359489268678656

Similar Items