Effects of culinary treatments on the lipid nutritional quality of fish and shellfish

Coronary heart disease (CHD) is one of the leading causes of death worldwide. Seafood, especially fish and shellfish, is a healthy food that reduces the risk of CHD. In many regions, seafood is consumed cooked to eliminate potentially pathogenic microorganisms. Although there have been many reports...

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Detalles Bibliográficos
Autores principales: Tan, Karsoon, Huang, Leiheng, Tan, Kianann, Lim, Leongseng, Peng, Ya, Cheong, Kit-Leong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534239/
https://www.ncbi.nlm.nih.gov/pubmed/37780264
http://dx.doi.org/10.1016/j.fochx.2023.100856

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534239/
https://www.ncbi.nlm.nih.gov/pubmed/37780264
http://dx.doi.org/10.1016/j.fochx.2023.100856

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