Nartea, A.; Ismaiel, L.; Frapiccini, E.; Falcone, P.M.; Pacetti, D.; Frega, N.G.; Lucci, P.; Colella, S.
Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Sardina pilchardus) at Different Reproductive Cycle Phases. Antioxidants 2023, 12, 1312.
https://doi.org/10.3390/antiox12061312
AMA Style
Nartea A, Ismaiel L, Frapiccini E, Falcone PM, Pacetti D, Frega NG, Lucci P, Colella S.
Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Sardina pilchardus) at Different Reproductive Cycle Phases. Antioxidants. 2023; 12(6):1312.
https://doi.org/10.3390/antiox12061312
Chicago/Turabian Style
Nartea, Ancuta, Lama Ismaiel, Emanuela Frapiccini, Pasquale Massimiliano Falcone, Deborah Pacetti, Natale Giuseppe Frega, Paolo Lucci, and Sabrina Colella.
2023. "Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Sardina pilchardus) at Different Reproductive Cycle Phases" Antioxidants 12, no. 6: 1312.
https://doi.org/10.3390/antiox12061312
APA Style
Nartea, A., Ismaiel, L., Frapiccini, E., Falcone, P. M., Pacetti, D., Frega, N. G., Lucci, P., & Colella, S.
(2023). Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Sardina pilchardus) at Different Reproductive Cycle Phases. Antioxidants, 12(6), 1312.
https://doi.org/10.3390/antiox12061312