A. Kopeć, Joanna Skoczylas, E. Piątkowska, T. Leszczyńska, I. Doskočil
{"title":"The Effects of Various Thermal Processes on the Antioxidant Status of Sprats and Sardines","authors":"A. Kopeć, Joanna Skoczylas, E. Piątkowska, T. Leszczyńska, I. Doskočil","doi":"10.3390/proceedings2023091408","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":507355,"journal":{"name":"The 14th European Nutrition Conference FENS 2023","volume":"109 5","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The 14th European Nutrition Conference FENS 2023","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/proceedings2023091408","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}