Detailed Analysis of Lipids in Edible Viscera and Muscles of Cooked Crabs Portunus trituberculatus and Portunus pelagicus
| Autor: | Ting Lu, Da-Yong Zhou, Guo-Xin Cui, Zhuo-Liang Yu, Yan Shen, Fa-Wen Yin |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification biology Chemistry Phospholipid Fatty acid Portunus pelagicus 04 agricultural and veterinary sciences Aquatic Science Portunus trituberculatus biology.organism_classification 040401 food science 01 natural sciences body regions chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Glycerophospholipid lipids (amino acids peptides and proteins) Composition (visual arts) Food science Food Science |
| Zdroj: | Journal of Aquatic Food Product Technology. 29:391-406 |
| ISSN: | 1547-0636 1049-8850 |
| Popis: | The lipid profiles, including lipid classes, phospholipid (PL) classes, fatty acid (FA) composition, and glycerophospholipid (GP) molecular species, in the two edible parts (edible viscera and musc... |
| Databáze: | OpenAIRE |
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