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Impact of cooking methods on the oxidative stability of fish balls enriched with solvent-specific antioxidant sources

Published Online: 2025-04-29

Authors

Lee, Jiyea

Surh, Jeonghee https://orcid.org/0000-0001-7435-8812
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Text and Data Mining valid from 2025-04-29

Version of Record valid from 2025-04-29
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Article History

Received: 3 March 2025

Revised: 7 April 2025

Accepted: 14 April 2025

First Online: 29 April 2025

Declarations

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: The authors declare no conflicts of interest.

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