Impact of different cooking techniques on the fatty acid composition in phospholipid and triacylglycerol of leer (Lichia Amia) fillets
The fatty acid (FA) composition of leer fish (Lichia amia) fillets prepared using different cooking techniques was examined in this study. The phospholipid (PL) component of the fillets fried in corn and hazelnut oil contained reduced levels of PUFAs (polyunsaturated fatty acids) and SFAs (saturate...
Gorde:
| Egile Nagusiak: | , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Consejo Superior de Investigaciones Científicas
2025-06-01
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| Saila: | Grasas y Aceites |
| Gaiak: | |
| Sarrera elektronikoa: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2303 |
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