Akgül, N., M. . Başhan, and S. Kaçar. “Effects of Cooking Mahi-Mahi (Coryphaena Hippurus) Fish Fillets With Different Techniques on Their Phospholipid and Triacylglycerol Fatty Acid Composition”. Grasas Y Aceites, vol. 75, no. 3, Sept. 2024, p. 2188, doi:10.3989/gya.0642241.2188.