Bibliographic Details
| 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 |
