Dietary essential oils modulate post-mortem oxidative damage in trout fillets exposed to slaughter stress during frozen storage.

J Sci Food Agric · 2026 · PMC12988709 · PMID 41546393

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a statistical trendP < 0.10so close (0.05 < p ≤ 0.1)

Consequently, a statistical trend ( P < 0.10) toward reduced levels of lipid and protein oxidation products was observed after 45 days of frozen storage (Fig. 1(b),(c) ).

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