Variations in fatty acid composition of Mediterranean anchovies (Engraulis encrasicolus) after different cooking methods
Giuseppa Di Bella, Federica Litrenta, Simone Pino, Alessia Tropea, Angela Giorgia Potortì, Vincenzo Nava, Vincenzo Lo Turco
Topics & Concepts
Food sciencePolyunsaturated fatty acidEicosapentaenoic acidFatty acidDocosahexaenoic acidChemistryIodine valueMediterranean dietBiochemistryPathologyMedicineAquaculture Nutrition and GrowthMeat and Animal Product QualityFatty Acid Research and Health