Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary

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dc.contributor.authorFellenberg Plaza, María Angélica
dc.contributor.authorCarlos, F.
dc.contributor.authorPeña R., Iván
dc.contributor.authorIbáñez, R. A.
dc.contributor.authorVargas Bello, Einar
dc.date.accessioned2021-08-25T20:58:35Z
dc.date.available2021-08-25T20:58:35Z
dc.date.issued2020
dc.format.extent12 páginas
dc.fuente.origenConveris
dc.identifier.doi10.23986/afsci.87078
dc.identifier.issn1459-6067
dc.identifier.scopusid2-s2.0-85083203495
dc.identifier.urihttps://doi.org/10.23986/afsci.87078
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/62024
dc.information.autorucFacultad de agronomía e ingeniería forestal ; Fellenberg Plaza, María Angélica ; S/I ; 82042
dc.information.autorucFacultad de agronomía e ingeniería forestal ; Peña Reyes, Iván Luis ; S/I ; 53769
dc.issue.numeroNo. 1
dc.language.isoen
dc.pagina.final54
dc.pagina.inicio43
dc.revistaAgricultural and Food Sciencees_ES
dc.rightsacceso abierto
dc.titleOxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemaryes_ES
dc.typeartículo
dc.volumenVol. 29
sipa.codpersvinculados82042
sipa.codpersvinculados53769
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