File Download
  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods

TitleProfiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods
Authors
Issue Date2018
PublisherMDPI AG. The Journal's web site is located at http://www.mdpi.com/journal/antioxidants
Citation
Antioxidants, 2018, v. 7, p. 96 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/258275
ISSN
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorLEUNG, KS-
dc.contributor.authorGalano, JM-
dc.contributor.authorDurand, T-
dc.contributor.authorLee, CYJ-
dc.date.accessioned2018-08-22T01:35:50Z-
dc.date.available2018-08-22T01:35:50Z-
dc.date.issued2018-
dc.identifier.citationAntioxidants, 2018, v. 7, p. 96-
dc.identifier.issn2076-3921-
dc.identifier.urihttp://hdl.handle.net/10722/258275-
dc.languageeng-
dc.publisherMDPI AG. The Journal's web site is located at http://www.mdpi.com/journal/antioxidants-
dc.relation.ispartofAntioxidants-
dc.rightsThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.-
dc.titleProfiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods-
dc.typeArticle-
dc.identifier.emailLee, CYJ: jettylee@hku.hk-
dc.identifier.authorityLee, CYJ=rp01511-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.3390/antiox7080096-
dc.identifier.hkuros286800-
dc.identifier.volume7-
dc.identifier.spage96-
dc.identifier.epage96-
dc.identifier.isiWOS:000443246700001-
dc.publisher.placeSwitzerland-

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats