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pro vyhledávání: '"Leongseng Lim"'
Autor:
Zhixiong Xu, Leiheng Huang, Peng Xu, Leongseng Lim, Kit-Leong Cheong, Youji Wang, Karsoon Tan
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101647- (2024)
Microplastics have become major pollutants in the marine environment and can accumulate in high concentrations, especially in the gut of marine organisms. Unlike other seafood, bivalves are consumed whole, along with their digestive systems, resultin
Externí odkaz:
https://doaj.org/article/caaf2efc6846462cb85c14b1efeb936a
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 101034- (2023)
Fish and shellfish are important sources of high quality lipids, especially omega-3 long-chain polyunsaturated fatty acids. In most countries, seafood is eaten cooked to eliminate any potential parasites and pathogens. In addition, cold storage plays
Externí odkaz:
https://doaj.org/article/07cf11e419214f47a8ec2a80846e3042
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100856- (2023)
Coronary heart disease (CHD) is one of the leading causes of death worldwide. Seafood, especially fish and shellfish, is a healthy food that reduces the risk of CHD. In many regions, seafood is consumed cooked to eliminate potentially pathogenic micr
Externí odkaz:
https://doaj.org/article/8fd92936954e4d80af34a916093dd1d2
Publikováno v:
Aquaculture. 560:738537
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b82b3bdcfc0a70cbf104770b99c6538
https://doi.org/10.1016/j.aquaculture.2022.738537
https://doi.org/10.1016/j.aquaculture.2022.738537