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

• Autori principali: Ancuta Nartea (Autore), Lama Ismaiel (Autore), Emanuela Frapiccini (Autore), Pasquale Massimiliano Falcone (Autore), Deborah Pacetti (Autore), Natale Giuseppe Frega (Autore), Paolo Lucci (Autore), Sabrina Colella (Autore)
• Natura: Libro
• Pubblicazione: MDPI AG, 2023-06-01T00:00:00Z.
• Soggetti: article
• Accesso online: Connect to this object online.

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...