Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Lennie K. Y. Cheung"'
Publikováno v:
Journal of Food Science. 81:C1899-C1907
The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f180578500a23ac36f8528ce178f941f
https://doi.org/10.1111/1750-3841.13367
https://doi.org/10.1111/1750-3841.13367
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 6(3):627-637
Food Science & Nutrition, 6(3):627-637
Despite growing demand for more healthful frozen pizza, current technologies for increasing potential healthfulness such as reformulation or enrichment of raw ingredients may lead to undesirable changes in the final product. This study evaluated alte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94de281dac2e0fa58cdee0e19bb12285
https://pubmed.ncbi.nlm.nih.gov/29876114
https://pubmed.ncbi.nlm.nih.gov/29876114
Publikováno v:
Journal of food science. 81(8)
The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7fa3ae660d5bfe72cf4db84ec8b212db
https://pubmed.ncbi.nlm.nih.gov/27305642
https://pubmed.ncbi.nlm.nih.gov/27305642