Lipid Oxidation (TBARS) MSIO increased the TBARS values compared to the treatments without SIO and USIO ( p < 0.05), but all the treatments showed an increasing trend during the eight weeks of storage at −18 °C ( Figure 2 ).
← all excerpts
Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties.
1
—
—