|
|||||
|
|
Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon |
|
| Authors: | Tasahil Albishi Joseph H. Banoub Adriano Costa de Camargo Fereidoon Shahidi |
| Abstract: | |
| Keywords: | color gas chromatography– mass spectrometry oxidative stability phenolic antioxidants phenolic compounds wood smoke |