Variations in fatty acid composition of Mediterranean anchovies (Engraulis encrasicolus) after different cooking methods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-022-04043-6.pdf
Reference21 articles.
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5. Woodman RJ, Mori TA, Burke V, Puddey IB, Barden A, Watts GF, Beilin LJ (2003) Effects of purified eicosapentaenoic acid and docosahexaenoic acid on platelet, fibrinolytic and vascular function in hypertensive type 2 diabetic patients. Atherosclerosis 166:85–93. https://doi.org/10.1016/S0021-9150(02)00307-6
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