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Article: Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods

TitleProfiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods
Authors
KeywordsCooking
Lipid peroxidation
Neuroprostanes
Polyunsaturated fatty acids
Salmon
Issue Date2018
PublisherMDPI AG. The Journal's web site is located at http://www.mdpi.com/journal/antioxidants
Citation
Antioxidants, 2018, v. 7, p. 96 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/258275
ISSN
2021 Impact Factor: 7.675
2020 SCImago Journal Rankings: 1.067
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorLEUNG, KS-
dc.contributor.authorGalano, JM-
dc.contributor.authorDurand, T-
dc.contributor.authorLee, CYJ-
dc.date.accessioned2018-08-22T01:35:50Z-
dc.date.available2018-08-22T01:35:50Z-
dc.date.issued2018-
dc.identifier.citationAntioxidants, 2018, v. 7, p. 96-
dc.identifier.issn2076-3921-
dc.identifier.urihttp://hdl.handle.net/10722/258275-
dc.languageeng-
dc.publisherMDPI AG. The Journal's web site is located at http://www.mdpi.com/journal/antioxidants-
dc.relation.ispartofAntioxidants-
dc.rightsThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.-
dc.subjectCooking-
dc.subjectLipid peroxidation-
dc.subjectNeuroprostanes-
dc.subjectPolyunsaturated fatty acids-
dc.subjectSalmon-
dc.titleProfiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods-
dc.typeArticle-
dc.identifier.emailLee, CYJ: jettylee@hku.hk-
dc.identifier.authorityLee, CYJ=rp01511-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.3390/antiox7080096-
dc.identifier.scopuseid_2-s2.0-85051144436-
dc.identifier.hkuros286800-
dc.identifier.volume7-
dc.identifier.spage96-
dc.identifier.epage96-
dc.identifier.isiWOS:000443246700001-
dc.publisher.placeSwitzerland-
dc.identifier.issnl2076-3921-

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