Impact of air frying on cholesterol and fatty acids oxidation in sardines : protective effects of aromatic herbs / Fernanda S. Ferreira ...[et al.]
Call Number: IF 55 (145) Material type: ArticleSubject(s): FRIED FOOD -- IF In: Journal of Food Science 82 (12) 2017 : 2823-2831No physical items for this record
YI2018 M07
Lipid oxidation; Cholesterol oxidation products (COPs); Fried food; Natural antioxidants; Parsley; Chives
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