Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon ( Salmo salar)
Published in: | Journal of Agricultural and Food Chemistry |
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Main Authors: | , , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
American Chemical Society (ACS)
2011
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Subjects: | |
Online Access: | http://dx.doi.org/10.1021/jf202576k https://pubs.acs.org/doi/pdf/10.1021/jf202576k |
Description not available. |