Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline – CIIMAR – Interdisciplinary Centre of Marine and Environmental Research

Publication

Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline

Authors

Valentim J., Afonso C., Gomes R., Gomes-Bispo A., Prates J.A.M., Bandarra N.M., Cardoso C.

Date

2024-03-15

Source

Heliyon

DOI

https://doi.org/10.1016/j.heliyon.2024.e27171

EID

2-s2.0-85186993849