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Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon

Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat...

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Detalles Bibliográficos
Autores principales:	Leung, Kin Sum, Leung, Ho Hang, Wu, Ching Yu, Galano, Jean-Marie, Durand, Thierry, Lee, Jetty Chung-Yung
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723415/ https://www.ncbi.nlm.nih.gov/pubmed/31357709 http://dx.doi.org/10.3390/biom9080313

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