Lipid Composition and Antioxidant Capacity Evaluation in Tilapia Fillets Supplemented with a Blend of Oils and Vitamin E
Crossref DOI link: https://doi.org/10.1007/s11746-016-2869-7
Published Online: 2016-07-20
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Carbonera, Fabiana
Montanher, Paula Fernandes
Figueiredo, Ingrid Lima
Bonafé, Elton Guntendorfer
Santos Júnior, Oscar Oliveira
Sargi, Sheisa Cyléia
Gonçalves, Renata Menoci
Matsushita, Makoto
Visentainer, Jesuí Vergílio
Version of Record valid from 2016-07-20
License valid from 2016-07-20