Influence of smoking with smoke flavourings on the oxidative stability of farmed sea bass fillets monitored by <sup>1</sup>H NMR and FTIR
- Egileak:
- N.P. Vidal, M.J. Manzanos, E. Goicoechea, M.D. Guillen
- Urtea:
- 2017
- Non argitaratua:
- European Journal of Lipid Science and Technology
- Liburukia:
- 119(4)