Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (<i>Sardina pilchardus</i>) at Different Reproductive Cycle Phases

• Главные авторы: Ancuta Nartea (Автор), Lama Ismaiel (Автор), Emanuela Frapiccini (Автор), Pasquale Massimiliano Falcone (Автор), Deborah Pacetti (Автор), Natale Giuseppe Frega (Автор), Paolo Lucci (Автор), Sabrina Colella (Автор)
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• Опубликовано: MDPI AG, 2023-06-01T00:00:00Z.
• Предметы: article
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The beneficial effects of sardine consumption can be related to the presence of bioactive compounds, such as vitamin E and ω3 polyunsaturated fatty acids. In any case, the levels of these compounds in sardine fillet depend on different factors mainly related to the diet and reproductive cycle phase...