Change in fatty acid composition and evaluation of lipids and protein oxidation in the commercial cooked clams (Ruditapes decussatus)
Sign Up to like & getrecommendations! Published in 2019 at "Grasas y Aceites"
DOI: 10.3989/gya.1045182
Abstract: This study aimed to provide information about the changes in fatty acid composition and quality in Ruditapes decussatus tissue after four culinary treatments (steamed, baked, grilled and fried). All treated samples showed a significant decrease… read more here.
Keywords: protein oxidation; acid composition; fatty acid; ruditapes decussatus ... See more keywords