Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milk.

Autor: Lira GM; School of Nutrition, University Federal of Alagoas, 57072-900 Maceió, Alagoas, Brazil., Cabral CCVQ; School of Nutrition, University Federal of Alagoas, 57072-900 Maceió, Alagoas, Brazil., de Oliveira ÍBA; School of Nutrition, University Federal of Alagoas, 57072-900 Maceió, Alagoas, Brazil., Figueirêdo BC; Department of Food Science, School of Food Engineering, University of Campinas, 13083-862 Campinas, São Paulo, Brazil., Simon SJGB; Department of Food Science, School of Food Engineering, University of Campinas, 13083-862 Campinas, São Paulo, Brazil., Bragagnolo N; Department of Food Science, School of Food Engineering, University of Campinas, 13083-862 Campinas, São Paulo, Brazil. Electronic address: neura@unicamp.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2017 Nov; Vol. 101, pp. 198-202. Date of Electronic Publication: 2017 Sep 04.