PHYTOSTEROL OXIDES FORMATION IN CORN OIL SAMPLES AFTER HEATING
Food Analysis
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41765
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slaca-2017
Inhibition of cholesterol oxidation using parsley (Petroselinum crispum) as natural antioxidant in air fried sardines
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slaca-2017
Protective effects of parsley (Petroselinum crispum) on polyunsaturated fatty acids in air fried sardines
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slaca-2017
Effect of leeks (Allium ampeloprasum var. porrum) and garlic (Allium sativum L.) as natural antioxidants in fish burgers during frozen storage
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slaca-2017
Evaluation of Schinnus terebentifolius Raddi (pink pepper) as natural antioxidant on cholesterol oxidation in tilapia (Oreochromis niloticus) burgers during frozen storage
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slaca-2017
Determination of phytosterols in Brazilian pink pepper (Schinus terebinthifolius Raddi)
