Comparative analysis of physiologically important fatty acids

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dc.contributor.authorKövér, Gabriella
dc.contributor.authorGyőri, Zoltán
dc.date.accessioned2021-06-28T10:56:57Z
dc.date.available2021-06-28T10:56:57Z
dc.date.issued2010-12-15
dc.description.abstractFatty acid composition of some vegetable oils, like wheat germ, walnut, peanut, hempseed, linseed, sunflower-seed, olive, rapeseed, grape seed or pumpkin seed, analysed at Food Science Institute of Debrecen University, are summarised here. The effect of heat treatments usually used in Hungarian cuisine was examined in this paper.The influence of different fatty acids on human health is also reviewed.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 41 (2010) , 71-76
dc.identifier.doihttps://doi.org/10.34101/actaagrar/41/2683
dc.identifier.issn2416-1640
dc.identifier.issue41
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316321en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/2683
dc.rights.accessOpen Access
dc.subjectedible vegetable oilsen
dc.subjectfatty acids compositionen
dc.subjectessentials fatty acidsen
dc.subjecthealthen
dc.titleComparative analysis of physiologically important fatty acidsen
dc.typefolyóiratcikkhu
dc.typearticleen
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