Abstract
docosahexaenoic acid; icosapentaenoic acid; monounsaturated fatty acid; omega 3 fatty acid; omega 6 fatty acid; polyunsaturated fatty acid; saturated fatty acid; sodium chloride; Article; Bahrain; enzyme activity; fatty acid desaturation; fermentation; fish product; gas chromatography; homogenate; hydrolysis; lipid composition; nonhuman; nutritional value; prospective study
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