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pro vyhledávání: '"Débora Fracalossi"'
Autor:
Fernanda Scheuer, Fabio Carneiro Sterzelecki, Roger Wagner, Ana Carolina Xavier, Marisa Pereira de Souza, Elenice Martins Brasil, Débora Fracalossi, Vinicius Ronzani Cerqueira
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100637- (2024)
Wild sardines contain a high level (2560 mg/100 g n-3 LC-PUFA of wet mass) of long-chain (≥C20) polyunsaturated fatty acids (LC-PUFA), namely, PUFA with 20 and 22 carbon atoms, however, in captivity their fatty acid composition can be affected by f
Externí odkaz:
https://doaj.org/article/4e330800aa124f899bf4ab3a03cf2f48