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Volumn 59, Issue 20, 2011, Pages 11278-11286

Baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised Atlantic salmon (Salmo salar)

Author keywords

lipid peroxidation; prostaglandins; resolvins; Salmon

Indexed keywords

ACID CONTENT; ARACHIDONIC ACIDS; ATLANTIC SALMON; CARDIO-VASCULAR DISEASE; DOCOSAHEXAENOIC ACID; EICOSAPENTAENOIC ACID; HYDROXY FATTY ACIDS; LIPID OXIDATION; LIPID PEROXIDATION; N-3 PUFA; OXIDATION PRODUCTS; POTENTIAL HEALTH; PROSTAGLANDINS; PROSTANOIDS; PROTECTIVE EFFECTS; RESOLVINS; SALMO SALAR; SALMON; SEAFOOD CONSUMPTION; VASCULATURE;

EID: 80055014018     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202576k     Document Type: Article
Times cited : (36)

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