Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty...

Journal of Agricultural and Food Chemistry 2011 / 10 Vol. 59; Iss. 20

Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon ( Salmo salar )

Raatz, Susan K., Golovko, Mikhail Y., Brose, Stephen A., Rosenberger, Thad A., Burr, Gary S., Wolters, William R., Picklo, Matthew J.
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Volume:
59
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf202576k
Date:
October, 2011
File:
PDF, 1.81 MB
english, 2011
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