HIGHLIGHTS
- who: Chaimae Moufakkir and colleagues from the Biotechnology Laboratory, Faculty of Science Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, POBox , have published the article: Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant, in the Journal: International Journal of Food Science of 24/03/2023
- what: The authors examined the effect of rosemary extract (ROE) known for its high antioxidant activity in soybean oil used to fry breaded butterfly shrimp by measuring the induction period with OXIPRES total polar material (TPM) peroxide index (PI) and free fatty acids (FFA . . .
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