| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541639 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Fatty acids composition of 11 highly consumed fish species from Southern Italy as nutritional value. ⺠The fish examined had a relatively high proportion of n â 3 polyunsaturated fatty acids. ⺠Docoesahexaenoic acid (DHA) and eicoesapentaenoic acid (EPA) dominating. ⺠Their consumption is advantageous for fish consumers.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ermelinda Prato, Francesca Biandolino,