| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541317 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠We studied the seasonal changes of fatty acid of Trasimeno Lake goldfish fillets. ⺠Season significantly affected the chemical traits of the fillets. ⺠A lower level of SFA was observed during spring. ⺠PUFA exceeded 50% of the total fatty acids during the autumn, spring and summer. ⺠We assessed the high nutritional value of goldfish, mainly in autumn and spring.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alessandro Dal Bosco, Cecilia Mugnai, Evangelia Mourvaki, Cesare Castellini,