Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition
In this study, the fatty acid (FA) composition in phospholipid (PL) and triacylglycerol (TAG) fractions of mahi-mahi fish fillets cooked with different methods was investigated. Compared to the triacylglycerol fraction, 16:0, 18:0, 20:4ω6, 20:5ω3, 22:5ω3, 22:6ω3, ƩSFA and Ʃω-3 PUFA were found to be...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Consejo Superior de Investigaciones Científicas
2024-09-01
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| シリーズ: | Grasas y Aceites |
| 主題: | |
| オンライン･アクセス: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2188 |
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