Can Culinary Processing Impact the Lipid Composition and Fatty Acid Profile of Turbot Fish (Scophthalmus Maximus)?

AuthID
P-010-G5V
8
Author(s)
Fiorin, A
·
Filipa Silva, A
·
Marques, A
·
Castro, C
·
Casal, S
·
Moreira, P
·
Valente, LM
Document Type
Article
Year published
2024
Published
in Journal of Food Composition and Analysis, ISSN: 0889-1575
Pages: 106376
Indexing
Publication Identifiers
Unpaywall: 10.1016/j.jfca.2024.106376
Source Identifiers
ISSN: 0889-1575
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