Effect of cooking with interesterified margarine in the chemical composition of fish-Reference-Cited by-同舟云学术

Effect of cooking with interesterified margarine in the chemical composition of fish

Published:2019-12 Issue:suppl 2 Volume:39 Page:640-645
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BRITO Bruna Mergulhão de¹,LIRA Giselda Macena¹^ORCID,PINHEIRO Ariane Gleyse Azevedo¹,SANTANA Cláudia Maria Alexandre da Silva¹,AMARAL Isabela Luna¹

Affiliation:

1. Universidade Federal de Alagoas, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39s2/0101-2061-cta-fst29618.pdf

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4. Official methods of analysis of AOAC International,1990

5. Role of omega-3 fatty acids in the resolution of inflammatory processes;Barbalho S. M.;Medicine (Ribeirão Preto),2011

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