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

By: Ferreira, Fernanda SCall Number: IF 55 (145) Material type: ArticleArticleSubject(s): FRIED FOOD -- IF In: Journal of Food Science 82 (12) 2017 : 2823-2831
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YI2018 M07

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

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