Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying
出版年份 2021 全文链接
标题
Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying
作者
关键词
Rosemary, Thyme, Essential oil, Pan-frying, Lipid oxidation, Fatty acid composition
出版物
International Journal of Gastronomy and Food Science
Volume -, Issue -, Pages 100428
出版商
Elsevier BV
发表日期
2021-09-10
DOI
10.1016/j.ijgfs.2021.100428
参考文献
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