Review on retention of long-chain omega-3 polyunsaturated fatty acids EPA and DHA in fish as affected by cooking methods

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Review on retention of long-chain omega-3 polyunsaturated fatty acids EPA and DHA in fish as affected by cooking methods

Fatty acids are essential building blocks for the structural components of the cells, tissues, organs, and certain biologically active substances synthesis. Omega-3 polyunsaturated fatty acids are long-chain fatty acids essential for several biological functions including oxidative stress reduction...

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Bibliographic Details
Main Authors:	Muhammad Alinafiah, Suryati, Azlan, Azrina, Amin, Ismail, Mahmud Ab Rashid, Nor-Khaizura
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/103087/ http://psasir.upm.edu.my/id/eprint/103087/1/103087.pdf

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