Litcius/Paper detail

Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?

Koray Korkmaz, Bahar Tokur, Yılmaz Uçar

2022International Journal of Gastronomy and Food Science16 citationsDOI

Topics & Concepts

BonitoSunflower oilFood scienceDocosahexaenoic acidChemistryEicosapentaenoic acidTBARSPolyunsaturated fatty acidLipid oxidationFatty acidThiobarbituric acidBiochemistryBiologyAntioxidantLipid peroxidationFisheryFish <Actinopterygii>Edible Oils Quality and AnalysisMeat and Animal Product QualityEssential Oils and Antimicrobial Activity
Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito? | Litcius