Mostrar el registro completo del ítem
Pinedo-Gil, J.; Tomas-Vidal, A.; Rico, D.; Tiwaric, B.; Álvarez García, C.; Jover Cerda, M.; Sanz-Calvo, MÁ.... (2019). Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley. Journal of Aquatic Food Product Technology. 28(5):495-504. https://doi.org/10.1080/10498850.2019.1604596
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/124227
Título: | Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley | |
Autor: | Pinedo-Gil, Julia Rico, D. Tiwaric, B. Álvarez García, C. Sanz-Calvo, Miguel Ángel Martín-Diana, Ana Belén | |
Entidad UPV: |
|
|
Fecha difusión: |
|
|
Resumen: |
[EN] Barley concentrations ranging from 0% to 32% were incorporated into rainbow trout (Oncorhynchus mykiss) diets. The effect of barley concentration on lipid peroxidation and antioxidant activity of fish fillets were ...[+]
|
|
Palabras clave: |
|
|
Derechos de uso: | Reserva de todos los derechos | |
Fuente: |
|
|
DOI: |
|
|
Editorial: |
|
|
Versión del editor: | http://doi.org/10.1080/10498850.2019.1604596 | |
Código del Proyecto: |
|
|
Agradecimientos: |
|
|
Tipo: |
|