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.
