Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/159004| Author(s): | Fiorin, Ana Filipa Silva, A. Marques, A. Castro, C. Casal, S. Moreira, Pedro Padrão, Patrícia Valente, L.M. |
| Title: | Can culinary processing impact the lipid composition and fatty acid profile of turbot fish (Scophthalmus maximus)? |
| Issue Date: | 2024 |
| Subject: | Ciências da Saúde, Ciências médicas e da saúde Health sciences, Medical and Health sciences |
| Scientific areas: | Ciências médicas e da saúde Medical and Health sciences |
| DOI: | 10.1016/j.jfca.2024.106376 |
| URI: | https://hdl.handle.net/10216/159004 |
| Document Type: | Artigo em Revista Científica Internacional |
| Rights: | restrictedAccess |
| Appears in Collections: | FCNAUP - Artigo em Revista Científica Internacional ISPUP - Artigo em Revista Científica Internacional |
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| File | Description | Size | Format | |
|---|---|---|---|---|
| 674308.pdf Restricted Access | 625.13 kB | Adobe PDF | View/Open |
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