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
FRIED FOOD--IF
IF 55 (145)
Journal of Food Science 82 (12) 2017 : 2823-2831 0022-1147