FELLENBERG, M. A.; CARLOS, F. .; PEÑA, I.; IBÁÑEZ , R. A. .; VARGAS-BELLO-PÉREZ, E. Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary. Agricultural and Food Science, [S. l.], v. 29, n. 1, p. 43–54, 2020. DOI: 10.23986/afsci.87078. Disponível em: https://journal.fi/afs/article/view/87078. Acesso em: 22 oct. 2021.