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2002•Food ChemistryRequires access

Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus)

Janak Y. V. A. Kamil

Open publisher page 209 citations

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Key concepts: Clupea, Butylated hydroxytoluene, TBARS, Chemistry, Flesh, Food science, Butylated hydroxyanisole, Antioxidant

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Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus) — Research Paper | ScholarLens