The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines
Isabella Oliveira Alves Moreira de Carvalho, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Ormindo Domingues Gamallo, Rosane Nora Castro, Alexandra Christine Helena Frankland Sawaya, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Topics & Concepts
Polyunsaturated fatty acidFood scienceOrange juiceChemistryLemon juiceFruit juiceFood composition dataCholesterolBiochemistryFatty acidOrange (colour)SugarCholesterol and Lipid MetabolismAntioxidant Activity and Oxidative StressFatty Acid Research and Health