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Can culinary processing impact the lipid composition and fatty acid profile of turbot fish (Scophthalmus maximus)?

Title
Can culinary processing impact the lipid composition and fatty acid profile of turbot fish (Scophthalmus maximus)?
Type
Article in International Scientific Journal
Year
2024
Authors
Fiorin, Ana
(Author)
FCNAUP
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Filipa Silva, A.
(Author)
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Marques, A.
(Author)
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Castro, C.
(Author)
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Casal, S.
(Author)
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Moreira, Pedro
(Author)
FCNAUP
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Padrão, Patrícia
(Author)
FCNAUP
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Valente, L.M.
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Journal
ISSN: 0889-1575
Publisher: Elsevier
Indexing
Publicação em Scopus Scopus - 0 Citations
Scientific classification
CORDIS: Health sciences
FOS: Medical and Health sciences
Other information
Authenticus ID: P-010-G5V
Language: English
Type (Professor's evaluation): Scientific
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