Impact of different cooking techniques on the fatty acid composition in phospholipid and triacylglycerol of leer (Lichia Amia) fillets.
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| Title: | Impact of different cooking techniques on the fatty acid composition in phospholipid and triacylglycerol of leer (Lichia Amia) fillets. |
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| Alternate Title: | Impacto de diferentes técnicas de cocinado en la composición de ácidos grasos en fosfolípidos y triacilgliceroles de filetes de mero (Lichia amia). |
| Authors: | Akgül, N.1 akgulnasuh@gmail.com, Başhan, M.2, Kaçar, S.3 |
| Source: | Grasas y Aceites. Apr-Jun2025, Vol. 76 Issue 2, p1-10. 10p. |
| Database: | Academic Search Ultimate |
| ISSN: | 00173495 |
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| DOI: | 10.3989/gya.0322251.2303 |
