Aubourg SP, Pérez-Martín R. Fluorescent compounds formation during sardine (Sardina pilhiardus) chilling: Comparison with lipid damage indexes. Grasas aceites [Internet]. 1996Oct.30 [cited 2024Apr.25];47(5):307-12. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/872