TY  - JOUR 
AU  - Facultad de Veterinaria
AU  - Gómez Limia, Lucía
AU  - Moya Sanmartín, Nicolás
AU  - Carballo, Javier
AU  - Domínguez, Rubén
AU  - Lorenzo, José M.
AU  - Martínez, Sidonia
AU  - Nutricion y Bromatologia
DA  - 2021
UR  - https://hdl.handle.net/10612/20784
AB  - [EN]The effect of canning and the use of different filling media (sunflower oil, olive oil, and spiced olive oil) on oxidation parameters (acidity, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) index), antioxidant capacity,...
LA  - eng
PB  - MDPI
KW  - Tecnología de los alimentos
KW  - Canned eels
KW  - Filling medium
KW  - Olive oil
KW  - Sunflower oil
KW  - Oxidation
KW  - Antioxidants
KW  - Total phenols
KW  - Vitamin E
TI  - Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium
DO  - 10.3390/foods10040790
T2  - Foods
VL  - 10
M2  - 790
ER  -