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Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition.

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Title: Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition.
Alternate Title: Efectos del cocinado de filetes de pescado dorado (Coryphaena hippurus) con diferentes técnicas sobre su composición en ácidos grasos de fosfolípidos y triacilglicéricos.
Authors: Akgül, N.1 akgulnasuh@gmail.com, Başhan, M.2, Kaçar, S.3
Source: Grasas y Aceites. Jul-Sep2024, Vol. 75 Issue 3, p1-13. 13p.
Database: Academic Search Ultimate
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  Data: Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition.
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  Data: Efectos del cocinado de filetes de pescado dorado (Coryphaena hippurus) con diferentes técnicas sobre su composición en ácidos grasos de fosfolípidos y triacilglicéricos.
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  Data: <searchLink fieldCode="AR" term="%22Akgül%2C+N%2E%22">Akgül, N.</searchLink><relatesTo>1</relatesTo><i> akgulnasuh@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Başhan%2C+M%2E%22">Başhan, M.</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Kaçar%2C+S%2E%22">Kaçar, S.</searchLink><relatesTo>3</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Grasas+y+Aceites%22">Grasas y Aceites</searchLink>. Jul-Sep2024, Vol. 75 Issue 3, p1-13. 13p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=182890941
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        Value: 10.3989/gya.0642241.2188
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        Text: English
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      – TitleFull: Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition.
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              Text: Jul-Sep2024
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              Y: 2024
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