生鱼白沙丁鱼(Oom)、鱼酱(Tareeh)和鱼露(Mehiawh)的脂肪酸组成:富含多不饱和脂肪酸的发酵鱼制品

IF 0.7 Q3 MEDICINE, GENERAL & INTERNAL

Bahrain Medical Bulletin Pub Date : 2017-12-01 DOI:10.12816/0047768

A. Freije

引用次数: 4

摘要

二十二碳六烯酸;icosapentaenoic酸;单不饱和脂肪酸;欧米茄3脂肪酸;欧米茄6脂肪酸;多不饱和脂肪酸;饱和脂肪酸;氯化钠;文章;巴林;酶活性;脂肪酸去饱和;发酵;鱼产品;气相色谱法;匀浆;水解;脂质成分;非人;营养价值;前瞻性研究

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Fatty acid compositions of raw fish white sardinella (Oom), fish paste (Tareeh), and fish sauce (Mehiawh): Fermented fish products rich in polyunsaturated fatty acids

docosahexaenoic acid; icosapentaenoic acid; monounsaturated fatty acid; omega 3 fatty acid; omega 6 fatty acid; polyunsaturated fatty acid; saturated fatty acid; sodium chloride; Article; Bahrain; enzyme activity; fatty acid desaturation; fermentation; fish product; gas chromatography; homogenate; hydrolysis; lipid composition; nonhuman; nutritional value; prospective study

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Bahrain Medical Bulletin MEDICINE, GENERAL & INTERNAL-

CiteScore

0.60

自引率

50.00%

发文量

期刊介绍： The Bahrain Medical Bulletin is published every three months appearing in March, June, September and December. It is indexed in the World Health Organization Index Medicus for Eastern Mediterranean Region (IMEMRI), Extramed of the United Kingdom and International Serial Data System of France. Everything we publish is freely available online throughout the world, for you to read, download, copy, distribute, and use (with attribution) any way you wish. No permission required.