The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage
- DOI
- 10.1016/j.foodchem.2024.141866
- Published
- 2025-02
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2024.141866,
title = {The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage},
author = {L.F. Montenegro Gallazzi and C.D. Pérez and L. Rossetti and S. Cunzolo and S.A. Rizzo and A.M. Descalzo},
year = {2025},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2024.141866},
url = {https://doi.org/10.1016/j.foodchem.2024.141866}
}RIS
TY - JOUR TI - The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage AU - L.F. Montenegro Gallazzi AU - C.D. Pérez AU - L. Rossetti AU - S. Cunzolo AU - S.A. Rizzo AU - A.M. Descalzo PY - 2025 JO - Food Chemistry DO - 10.1016/j.foodchem.2024.141866 UR - https://doi.org/10.1016/j.foodchem.2024.141866 ER -
APA
Gallazzi, L. M., Pérez, C., Rossetti, L., Cunzolo, S., Rizzo, S., & Descalzo, A. (2025). The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage. Food Chemistry. https://doi.org/10.1016/j.foodchem.2024.141866
Source records
- crossref · retrieved 2026-09-26T10:22:32.658Z