Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far‐North of Cameroon-Reference-Cited by-同舟云学术

Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far‐North of Cameroon

Published:2020-04-15 Issue:8 Volume:4 Page:2000007
ISSN:2056-6646
Container-title:Global Challenges
language:en
Short-container-title:Global Challenges

Author:

Tenyang Noël¹^ORCID,Ponka Roger²,Tiencheu Benard³,Djikeng Fabrice Tonfak⁴,Womeni Hilaire Macaire⁵

Affiliation:

1. Department of Biological SciencesFaculty of ScienceUniversity of Maroua P.O. Box 814 Maroua Cameroon

2. Department of AgricultureLivestock and By‐ProductsNational Advanced School of EngineeringUniversity of Maroua P.O. Box 46 Maroua Cameroon

3. Department of BiochemistryFaculty of ScienceUniversity of Buea P.O. Box 63 Buea Cameroon

4. School of Agriculture and Natural ResourcesCatholic University Institute of Buea P.O. Box 563 Buea Cameroun

5. Department of BiochemistryFaculty of ScienceUniversity of Dschang P.O. Box 67 Dschang Cameroon

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/gch2.202000007

Reference41 articles.

1. Long-chain n-3 fatty acids and cardiovascular disease: further evidence and insights

2. Dietary omega-3 fatty acids for women

3. Fish oils and human diet

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