Determination of fatty acids and vitamins A, D and E intake through fish consumption
Author:
Affiliation:
1. Fisheries Faculty Akdeniz University Antalya Turkey
2. Food Safety and Agricultural Research Center Akdeniz University Antalya Turkey
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15435
Reference43 articles.
1. High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets
2. Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (Sparus aurata) and meagre (Argyrosomus regius): An inter-species comparison
3. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
4. Seafood lipids and cardiovascular health
5. A critical review on the health benefits of fish consumption and its bioactive constituents
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