Open AccessReview on retention of long-chain omega-3 polyunsaturated fatty acids (EPA and DHA) in fish as affected by cooking methods
Author(s) -
Suryati Muhammad Alinafiah,
Azrina Azlan,
Amin Ismail,
Mahmud Ab Rashid NorKhaizura
Publication year - 2022
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.29.5.02
Subject(s) - polyunsaturated fatty acid , long chain , food science , fish <actinopterygii> , essential nutrient , nutrient , chemistry , docosahexaenoic acid , cooking methods , biochemistry , fatty acid , biology , organic chemistry , fishery , polymer science
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