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Comparison of Sensory and Cardioprotective Properties of Olive-Pomace Enriched and Conventional Gilthead Sea Bream (Sparus aurata): The Effect of Grilling |
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| Authors: | Eleni Sioriki Constantina Nasopoulou Constantinos A Demopoulos |
| Institution: | 1. Laboratory of Food Chemistry, Faculty of Chemistry, School of Sciences, National and Kapodistrian University of Athens, Athens, Greece;2. Laboratory of Biochemistry, Faculty of Chemistry, School of Sciences, National and Kapodistrian University of Athens, Athens, Greece |
| Abstract: | |
| Keywords: | gilthead sea bream (Sparus aurata) olive pomace (OP) grilling cardioprotective properties platelet activating factor (PAF) platelet aggregation |