Evaluation of Sensory and iin Vitro/iCardio Protective Properties of Sardine (iSardina pilchardus/i): The Effect of Grilling and Brining

著录项

• 来源
  《食品与营养科学（英文）》 |2013年第9期|940-949|共10页
• 作者

  Constantina Nasopoulou; Evangelia Psani; Eleni Sioriki; Constantinos A. Demopoulos; Ioannis Zabetakis;

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• 作者单位

  Laboratory of Biochemistry;

  Department of Chemistry;

  School of Sciences;

  National and Kapodistrian University of Athens;

  Athens;

  Greece.;

  Laboratory of Food Chemistry;

  Department of Chemistry;

  School of Sciences;

  National and Kapodistrian University of Athens;

  Athens;

  Greece;

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• 原文格式 PDF
• 正文语种 chi
• 中图分类 肿瘤学;
• 关键词

  Sardina; pilchardus; Cardio-Protection; Sensory; Evaluation; Grilling; Brining;