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. 2023 Jul 7;10:1227928. doi: 10.3389/fnut.2023.1227928

Figure 2.

Figure 2

Effect of different cooking methods on fatty acids (FAs) composition in golden pomfret. (A) The relative contents of saturated fatty acids (SFAs), unsaturated fatty acids (UFAs), mono-unsaturated fatty acids (MUFAs) and poly-unsaturated fatty acids (PUFAs); (B) Heat map of the levels of FAs compounds; (C) n-3 PUFAs、n-6 PUFAs & (EPA + DHA).; (D) EPA/DHA; (E) n-6/n-3.