IMIS

Publications | Institutes | Persons | Datasets | Projects | Maps | Infrastructure
[ report an error in this record ]basket (0): add | show Print this page
Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine
Gringer, N.; Safafar, H.; du Mesnildot, A.; Nielsen, H.H.; Rogowska-Wrzesinska, A.; Undeland, I.; Baron, C.P. (2016). Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine. Food Chemistry 194: 1164-1171. https://dx.doi.org/10.1016/j.foodchem.2015.08.121
In: Food Chemistry. Elsevier: London. ISSN 0308-8146; e-ISSN 1873-7072, more
Peer reviewed article  
Available in  Authors 
Keywords
    Clupea harengus
    Marine/Coastal
Authors  Top 
  • Gringer, N.
  • Safafar, H.
  • du Mesnildot, A.
  • Nielsen, H.H.
  • Rogowska-Wrzesinska, A.
  • Undeland, I.
  • Baron, C.P.
All data in the Integrated Marine Information System (IMIS) is subject to the VLIZ privacy policy Top | Authors