Effects of grilling on cholesterol oxide formation and fatty acids alterations in fish;Efeito do cozimento na formação de óxidos de colesterol e alteração da composição de ácidos graxos em peixes

Ciencia e Tecnologia de Alimentos

Volumn 30, Issue 2, 2010, Pages 385-390

  Tatiana, Saldanha ^a   Bragagnolo, Neura ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cholesterol; Effect of grilling; Fatty acids; Hake; HPLC; Sardine

Indexed keywords

EID: 77955589160     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/s0101-20612010000200015     Document Type: Article

References (30)

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