Changes in SFA, MUFA and PUFA were

Changes in SFA, MUFA and PUFA were observed in Nile tilapia
skin throughout the iced storage. During storage, oleic acid decreased
with increasing storage time, whilst linoleic acid slightly
increased. Nevertheless, no marked change in palmitic acid was
found during the storage of 18 days. This result was in agreement
with the continuous decrease in MUFA, but increased PUFA.

ผลลัพธ์ (อังกฤษ) 3:

In Changes SFA, and MUFA PUFA Nile tilapia were observed in skin
throughout the iced storage. During storage, oleic acid
decreased with increasing storage time, whilst linoleic acid slightly increased
.Nevertheless, no marked change in palmitic acid was found
during the storage of 18 days.
This result was in agreement with the continuous decrease in MUFA, but increased PUFA.