Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (Sparus aurata) and meagre (Argyrosomus regius): An inter-species comparison-Reference-Cited by-同舟云学术

Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (Sparus aurata) and meagre (Argyrosomus regius): An inter-species comparison

Published:2019-12 Issue: Volume:301 Page:125263
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alexi Niki^ORCID,Kogiannou Dimitra^ORCID,Oikonomopoulou Ioanna,Kalogeropoulos Nick^ORCID,Byrne Derek V.,Grigorakis Kriton^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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