Nutritional Fatty Acid Quality of Raw and Cooked Farmed and Wild Sea Bream (Sparus aurata)-Reference-Cited by-同舟云学术

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Nutritional Fatty Acid Quality of Raw and Cooked Farmed and Wild Sea Bream (Sparus aurata)

Published:2009-11-13 Issue:1 Volume:58 Page:507-512
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mnari Bhouri Amira¹,Jrah Harzallah Hanene²,Dhibi Madiha²,Bouhlel Imen¹,Hammami Mohamed²,Chaouch Abdelhamid¹

Affiliation:

1. Laboratory of Physiology, 05/UR-09/05 “Physiology and Ecophysiology of Aquatic Organisms”, Faculty of Medicine, Monastir, Tunisia

2. Laboratory of Biochemistry, UR 03 ES 08 “Human Nutrition and Metabolic Disorders”, Faculty of Medicine, Monastir, Tunisia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf902096w

Reference36 articles.

1. "Essential fatty acids" in aquatic ecosystems: a crucial link between diet and human health and evolution

2. Effects of dietary polyunsaturated n-3 fatty acids on dyslipidemia and insulin resistance in rodents and humans. A review

3. Fish consumption and self-reported physical and mental health status

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