Increase of the stability to oxidation of lipids and proteins in carp muscle (cyprinus carpió) subject to storage by freezing by polyphenols extracted from sea buckthorn fruits (hippophae rhamnoides)

Revista de Chimie

Volumn 63, Issue 12, 2012, Pages 1198-1203

  Papuc, Camelia ^a   Crivineanu, Maria ^a   Nicorescu, Valentin ^a   Costin, C ^a   Papuc, P ^a   Predescu, Corina ^a  

^a UNIVERSITY OF AGRONOMIC SCIENCES AND VETERINARY MEDICINE OF BUCHAREST   (Romania)

Author keywords

Antioxidant activity; Frozen storage; Lipid oxidation; Minced carp muscle; Protein oxidation; Sea buckthorn polyphenols

Indexed keywords

EID: 84873354291     PISSN: 00347752     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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