The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)

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Authors: Janna Cropotova; Silvia Tappi; Jessica Genovese; Pietro Rocculi; Marco Dalla Rosa; Turid Rustad

Journal title: Heliyon

Journal number: 24058440

Journal publisher: Elsevier

Published year: 2021

DOI identifier: 10.1016/j.heliyon.2021.e05947

ISSN: 2405-8440