Omega-3 and Omega-6 Determination in Nile Tilapia’s Fillet Based on MicroNIR Spectroscopy and Multivariate Calibration

Tilapia (Oreochromis niloticus) is the most cultivated fish species in Brazil. Studies have shown that fish consumption is related to the prevention of cardiovascular diseases due to its high contents of polyunsaturated fatty acids, as omega-3 (n-3) and omega-6 (n-6). In this sense, a new method to...

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Hauptverfasser:	Dayane A. Dos Santos, Coqueiro, Aline, Thays R. Gonçalves, Carvalho, Jonathan C., Jailton S. Bezerra Jr, Matsushita, Makoto, Oliveira, Carlos A. L. De, Março, Paulo H., Valderrama, Patrícia, Ribeiro, Ricardo P.
Format:	Dataset
Sprache:	eng
Schlagworte:	FOS: Chemical sciences Physical Chemistry not elsewhere classified
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