HIGHLIGHTS
- who: Kin Sum Leung and colleagues from the School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong , AvChFlahault, BP, Montpellier , France have published the article: Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon, in the Journal: (JOURNAL)
- what: The authors investigated the best condiments to infuse into the cooking oil, based on their antioxidant properties, evaluated the changes in fatty_acids and lipid oxidation in salmon pan-fried with different cooking oils, and_(3) elucidated whether the infusion of condiments in cooking oil preserved EPA and DHA in . . .
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