Impact of Different Cooking Techniques on the Fatty Acid Composition in Phospholipid and Triacylglycerol of Leer (Lichia Amia) Fillets
Impact of Different Cooking Techniques on the Fatty Acid Composition in Phospholipid and Triacylglycerol of Leer (Lichia Amia) Fillets
Abstract
Description
Keywords
Fosfolípidos, PALABRAS CLAVE: Aceites Vegetales, Triacylglycerol, Leer, Métodos de Cocción, Leche, Vegetable Oils, KEY-WORDS: Cooking Methods, Phospholipid, Triacilglicerol
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WoS Q
Scopus Q
Source
Volume
76
Issue
2
Start Page
1
End Page
10
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Scopus : 0
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Mendeley Readers : 1
