Detalle de: Lipid and protein oxidation in seafood
| Title | Lipid and protein oxidation in seafood |
| Description |
Evaluation of the oxidation of lipids and proteins of marine products during processing and storage, and its effect on quality, safety and nutritional value. |
| Research Groups | Chemistry of Marine Products |
| Researchers | Manuel Pazos Palmeiro, Mónica Carrera Mouriño |