Loading...
Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods
Consumption of food containing n-3 PUFAs, namely EPA and DHA, are known to benefit health and protect against chronic diseases. Both are richly found in marine-based food such as fatty fish and seafood that are commonly cooked prior to consumption. However, the elevated temperature during cooking po...
Na minha lista:
| Udgivet i: | Antioxidants (Basel) |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2018
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6116150/ https://ncbi.nlm.nih.gov/pubmed/30042286 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox7080096 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|