Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed

Publication date: Available online 16 May 2020Source: Food ChemistryAuthor(s): Mehdi Abdollahi, Ellen Olofsson, Jingnan Zhang, Marie Alminger, Ingrid Undeland
Source: Food Chemistry - Category: Food Science Source Type: research
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