Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage

dc.contributor.author	Sveinsdottir, Hildur Inga
dc.contributor.author	Karlsdottir, Magnea G.
dc.contributor.author	Arason, Sigurjón
dc.contributor.author	Stefansson, Gudmundur
dc.contributor.author	Sone, Izumi
dc.contributor.author	Skåra, Torstein
dc.contributor.author	Rustad, Turid
dc.contributor.author	Larsson, Karin
dc.contributor.author	Undeland, Ingrid
dc.contributor.author	Gudjonsdottir, Maria
dc.date.accessioned	2020-04-16T08:32:15Z
dc.date.available	2020-04-16T08:32:15Z
dc.date.created	2020-04-07T10:05:41Z
dc.date.issued	2020
dc.identifier.issn	0308-8146
dc.identifier.uri	https://hdl.handle.net/11250/2651243
dc.language.iso	eng	en_US
dc.title	Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage	en_US
dc.type	Peer reviewed	en_US
dc.type	Journal article	en_US
dc.description.version	acceptedVersion
dc.source.journal	Food Chemistry	en_US
dc.identifier.doi	https://doi.org/10.1016/j.foodchem.2020.126744
dc.identifier.cristin	1805522
cristin.ispublished	false
cristin.fulltext	postprint
cristin.qualitycode	1