Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle
Citation
Pazos, M., Gallardo, J. M., Torres, J. L., & Medina, I. (2005). Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chemistry, 92(3), 547–557. https://doi.org/10.1016/j.foodchem.2004.07.036
