Oxidation Process Affecting Fatty Acids and Cholesterol in Fried and Roasted Salmon-Reference-Cited by-同舟云学术

Oxidation Process Affecting Fatty Acids and Cholesterol in Fried and Roasted Salmon

Published:2001-10-02 Issue:11 Volume:49 Page:5662-5667
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Echarte Maider¹,Zulet M. Angeles¹,Astiasaran Iciar¹

Affiliation:

1. Departamento de Bromatología, Tecnología de los Alimentos y Toxicología and Departamento de Fisiología y Nutrición, Facultad de Farmacia, Universidad de Navarra, 31080 Pamplona, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010199e

Reference43 articles.

1. Cardiovascular Effects of n-3 Fatty Acids

2. Therapeutic Effect of Propranolol on Paradoxical Hypertension after Repair of Coarctation of the Aorta

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