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Impact of air frying on cholesterol and fatty acids oxidation in sardines : protective effects of aromatic herbs /

Ferreira, Fernanda S.

Impact of air frying on cholesterol and fatty acids oxidation in sardines : protective effects of aromatic herbs / Fernanda S. Ferreira ...[et al.]

YI2018 M07

Lipid oxidation; Cholesterol oxidation products (COPs); Fried food; Natural antioxidants; Parsley; Chives

Subjects--Topical Terms:
FRIED FOOD--IF

Call Number: IF 55 (145)

Source: Journal of Food Science 82 (12) 2017 : 2823-2831 0022-1147

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