Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant

Fried foods and frying oil are subjects that warrant the attention of researchers because of their high consumption. Indeed, frying conditions make these oils very sensitive to lipid oxidation which deteriorates the quality and nutritional properties of the food. In this study, we examined the effec...

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Detalles Bibliográficos
Autores principales: Moufakkir, Chaimae, Kharbach, Yassine, Tanghort, Mariam, Dassouli, Abdelilah, Remmal, Adnane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10065861/
https://www.ncbi.nlm.nih.gov/pubmed/37007843
http://dx.doi.org/10.1155/2023/5984636

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10065861/
https://www.ncbi.nlm.nih.gov/pubmed/37007843
http://dx.doi.org/10.1155/2023/5984636

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