Published in
Elsevier, Journal of Food Composition and Analysis, (104), p. 104087, 2021
DOI: 10.1016/j.jfca.2021.104087
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The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines
Journal article published in 2021 by
Isabella Oliveira Alves Moreira de Carvalho,
Vanessa Sales de Oliveira,
Davy William Hidalgo Chávez 
,
Ormindo Domingues Gamallo ,
Rosane Nora Castro,
Alexandra Christine Helena Frankland Sawaya,
Geni Rodrigues Sampaio,
Elizabeth Aparecida Ferraz da Silva Torres,
Tatiana Saldanha
,
Ormindo Domingues Gamallo ,
Rosane Nora Castro,
Alexandra Christine Helena Frankland Sawaya,
Geni Rodrigues Sampaio,
Elizabeth Aparecida Ferraz da Silva Torres,
Tatiana Saldanha
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