<sup>1</sup>H NMR Study of the Lipid Composition, Oxidative and Hydrolytic Status of the Covering Oils of Canned Sardines After Long-Term Storage
The covering oils of twenty-two commercially canned sardines were studied by Proton Nuclear Magnetic Resonance spectroscopy (<sup>1</sup>H NMR) freshly purchased and also after storage at room temperature for fifteen years. The filling oils studied were olive oils (one extra-virgin olive...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1589 |
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