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Towards a deeper understanding of fatty acid bioaccessibility and its dependence on culinary treatment and lipid class: A case study of gilthead seabream (Sparus aurata)

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Authors
Costa S., Afonso C., Cardoso C., Oliveira R., Alves F., Nunes M., Bandarra N.
Date
2016-11-28
Source
British Journal of Nutrition
DOI
https://doi.org/10.1017/S0007114516003780
EID
2-s2.0-84994670360