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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.
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
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  Data: Impact of different cooking techniques on the fatty acid composition in phospholipid and triacylglycerol of leer (Lichia Amia) fillets.
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  Data: Impacto de diferentes técnicas de cocinado en la composición de ácidos grasos en fosfolípidos y triacilgliceroles de filetes de mero (Lichia amia).
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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>. Apr-Jun2025, Vol. 76 Issue 2, p1-10. 10p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=193019514
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        Value: 10.3989/gya.0322251.2303
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      – Code: eng
        Text: English
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      – TitleFull: Impact of different cooking techniques on the fatty acid composition in phospholipid and triacylglycerol of leer (Lichia Amia) fillets.
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            NameFull: Başhan, M.
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              Text: Apr-Jun2025
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              Y: 2025
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