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Domingues VF, Quaresma M, Sousa S, Rosas M, Ventoso B, Nunes ML, Delerue-Matos C. Evaluating the Lipid Quality of Yellowfin Tuna (Thunnus albacares) Harvested from Different Oceans by Their Fatty Acid Signatures. Foods. 2021; 10(11):2816. https://doi.org/10.3390/foods10112816

Domingues, Valentina F., Mário Quaresma, Sara Sousa, Mónica Rosas, Breixo Ventoso, Maria Leonor Nunes, and Cristina Delerue-Matos. 2021. "Evaluating the Lipid Quality of Yellowfin Tuna (Thunnus albacares) Harvested from Different Oceans by Their Fatty Acid Signatures" Foods 10, no. 11: 2816. https://doi.org/10.3390/foods10112816

Domingues, V. F., Quaresma, M., Sousa, S., Rosas, M., Ventoso, B., Nunes, M. L., & Delerue-Matos, C. (2021). Evaluating the Lipid Quality of Yellowfin Tuna (Thunnus albacares) Harvested from Different Oceans by Their Fatty Acid Signatures. Foods, 10(11), 2816. https://doi.org/10.3390/foods10112816