HIGHLIGHTS
- who: Constantina Nasopoulou et al. from the Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of, of, Greece have published the paper: Evaluation of Sensory and in Vitro Cardio Protective Properties of Sardine (Sardina pilchardus): The Effect of Grilling and Brining, in the Journal: (JOURNAL)
- what: The aim of this study was to investigate the effect of and on the sensory properties the fillet fatty acid composition and the cardio-protective activity of sardine (Sardina pilchardus) studying the in vitro activity against Platelet-Activating-Factor (PAF) induced platelet aggregation . . .
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