A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus) – CIIMAR – Interdisciplinary Centre of Marine and Environmental Research

Publication

A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)

Authors

Garcia T., Cardoso C., Afonso C., Gomes A., Mesquita C., Tanni S., Bandarra N.M.

Date

2019-04-21

Source

Journal of Aquatic Food Product Technology

DOI

https://doi.org/10.1080/10498850.2019.1594481

EID

2-s2.0-85064041769