Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods

• Váldodahkkit: Kin Sum Leung (Dahkki), Jean-Marie Galano (Dahkki), Thierry Durand (Dahkki), Jetty Chung-Yung Lee (Dahkki)
• Materiálatiipa: Girji
• Almmustuhtton: MDPI AG, 2018-07-01T00:00:00Z.
• Fáttát: article
• Liŋkkat: Connect to this object online.

Consumption of food containing n-3 PUFAs, namely EPA and DHA, are known to benefit health and protect against chronic diseases. Both are richly found in marine-based food such as fatty fish and seafood that are commonly cooked prior to consumption. However, the elevated temperature during cooking po...