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January 1, 2021SHILAP Revista de lepidopterologíaOpen Access

The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)

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Authors

JCJanna CropotovaNorwegian University of Science and TechnologySTSilvia TappiResearch Centre for Cereal and Industrial CropsJGJessica Genovese

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Cropotova et al. (2021) studied this question.

synapsesocial.com/papers/69daba594a1e15904c835e1dhttps://doi.org/10.1016/j.heliyon.2021.e05947
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