Influence of Cooking Methods and Storage Time on Colour, Texture, and Fatty Acid Profile of a Novel Fish Burger for the Prevention of Cognitive Decline

AuthID
 P-010-52J
7
Author(s)
Valentim, J
·
Gomes, R
·
Gomes-Bispo, A
·
Prates, JAM
·
Bandarra, NM
·
Cardoso, C
Tipo de Documento
Article
Year published
2024
Publicado
in HELIYON, ISSN: 2405-8440
Volume: 10, Número: 5, Páginas: e27171 (10)
Indexing
Wos®
Scopus®
Crossref®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 38495145
SCOPUS: 2-s2.0-85186993849
Wos: WOS:001215756700001
Source Identifiers
ISSN: 2405-8440
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