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

• Published in: Journal of Agricultural and Food Chemistry
• Main Authors: Raatz, Susan K., Golovko, Mikhail Y., Brose, Stephen A., Rosenberger, Thad A., Burr, Gary S., Wolters, William R., Picklo, Matthew J.
• Format: Article in Journal/Newspaper
• Language: English
• Published: American Chemical Society (ACS) 2011
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1021/jf202576k; https://pubs.acs.org/doi/pdf/10.1021/jf202576k