Redfern, Shane; Dermiki, Maria; Fox, Shelley; Lordan, Ronan; Shiels, Katie; Saha, Sushanta Kumar; Tsoupras, Alexandros; Zabetakis, Ioannis
(Elsevier, 2021)
Fish contains bioactive polar lipids (PL) and is mainly consumed cooked. The aim of this study was to evaluate
the sensory characteristics of sous-vide cooked salmon and the in vitro cardio-protective properties of its ...