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Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander
EPA content DHA content n-6/n-3 ratio fish silets convection steam oven
2014/7/10
Fatty acid content of raw and cooked zander (Sander lucioperca) was studied. Special attention was paid to long-chain polyunsaturated fatty acids: eicosapentaenoic, 20:5 n-3 (EPA) and docosahexaenoic,...
Polyunsaturated fatty acids in the food chain in Japan1
Polyunsaturated fatty acids PUFAs n26 PUFAs n23 PUFAs national nutrition survey recommended dietary fat allowance food chain Japan
2016/6/3
The amount of polyunsaturated fatty acids
(PUFAs) in the food chain in Japan is reviewed on the basis of
the newest nutrition survey data. The Japanese are currently
consuming, on average, <26% of ...