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...

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Detalles Bibliográficos
Autores principales: Leung, Kin Sum, Galano, Jean-Marie, Durand, Thierry, Lee, Jetty Chung-Yung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6116150/
https://www.ncbi.nlm.nih.gov/pubmed/30042286
http://dx.doi.org/10.3390/antiox7080096

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6116150/
https://www.ncbi.nlm.nih.gov/pubmed/30042286
http://dx.doi.org/10.3390/antiox7080096

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