Potential of oregano and thyme essential oils to inhibit lipid damage development during the refrigerated storage of different seafood products

  1. Aubourg, S.P.
  2. Sanjuás, M.
  3. Trigo, M.
  4. Nine, C.
  5. Barros-Velázquez, J.
  6. Gallardo, J.M.
Proceedings:
6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management

Year of publication: 2011

Type: Conference paper

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Data source: Scopus